Spice-Roasted Butternut Squash

Cumin and cinnamon flavor the butternut squash in this simple side dish.

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Makes: 2  servings Prep 10 mins Start to Finish 40 mins


  • 1 pound  butternut squash
  • 3 tablespoons  unsalted butter
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cumin
  • 1/4 teaspoon  cinnamon


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
  • cal.(kcal)240,
  • Fat, total(g)18,
  • chol.(mg)47,
  • sat. fat(g)11,
  • carb.(g)23,
  • fiber(g)4,
  • pro.(g)2,
  • sodium(mg)590,
  • Percent Daily Values are based on a 2,000 calorie diet
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