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ShareSpice-Roasted Butternut Squash
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(3)
Makes: 2
servings
Prep:
10 mins
Start to Finish: 40 mins
Start to Finish: 40 mins
Ingredients
- 1 pound butternut squash
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
Directions
1. Trim stem ends from squash. Halve squash lengthwise and discard seeds. Cut squash into 1-inch-thick wedges. Transfer to a roasting pan.
2. Preheat oven to 400 degree F and arrange rack in lower third of oven.
3. Melt butter with salt and spices in a small saucepan over moderately low heat and cook, stirring, 1 minute. Toss squash with half of butter mixture and roast, turning pieces occasionally, until tender, about 30 minutes. Toss squash with remaining butter mixture and serve hot. Makes 2 servings.
Nutrition Facts
- Servings Per Recipe 2
- Calories(kcal)240,
- Protein(gm)2,
- Carbohydrate(gm)23,
- Fat, total(gm)18,
- Cholesterol(mg)47,
- Saturated fat(gm)11,
- Dietary Fiber, total(gm)4,
- Sodium(mg)590,
- Percent Daily Values are based on a 2,000 calorie diet
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