Savory Roasted Butternut Squash

Hi, my name is Kate (“Hi, Kate!”) and one of my New Year’s Resolutions is to stop losing my curry paste. Because I’ll be all set to make and photograph a delicious soup for y’all and I will not be able to find my curry paste. And it will not be the first time. And the REALLY sad thing is that I have more than one jar of it (I think…) and I can’t find any of them.

But never fear, I still have one of my favorite side dishes! I love it because it comes together in about 2 minutes (well, 2 minutes if you’re using pre-peeled, pre-seeded, pre-cubed butternut squash, which I do out of convenience and also because I have a weird skin allergy to the skins, guts, and seeds of many gourds), it cooks up while you’re making the rest of dinner, and then clean-up is a breeze because you just toss the aluminum foil.

I’ve never been crazy about squash with things like sugar and cinnamon–I like mine savory. So for this recipe, I use 24 ounces of butternut squash, a tablespoon of extra-virgin olive oil, kosher salt, ground cumin, dried parsley, onion powder, garlic powder, and a couple of pinches of cayenne, which is enough to give it a nice, mild, pleasant heat, but isn’t burny in any way. If you like the burn, feel free to add a little more.

Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside.

In a small bowl, whisk together the olive oil and the spices.

Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet

and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately. For 6 servings, this clocks in at…wait for it…65 calories and about 2.5 grams of fat and is 1 Weight Watchers Point. Woo-freaking-hoo! 🙂

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Savory Roasted Butternut Squash


Description

A flavorful side dish to go with just about anything!


Ingredients

  • 1 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 2 pinches cayenne pepper (more if you’d like it spicier)
  • 1/4 teaspoon dried parsley

Instructions

  1. Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside.
  2. In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.

Notes

Nutritional Information

  • Calories: 65.2
  • Fat: 2.4
  • Carbs: 11.9
  • Fiber: 3.3
  • Protein: 1
  • Weight Watchers Points Plus: 1

Nutrition

  • Serving Size: 6

Savory Roasted Butternut Squash
Recipe by Our Best Bites

Ingredients:

1 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 pinches cayenne pepper (more if you’d like it spicier)
1/4 teaspoon dried parsley

Instructions:

Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside.

In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately. Makes 6 servings.

Nutrition Information:

Calories: 65.2
Fat: 2.4
Carbs: 11.9
Fiber: 3.3
Protein: 1
Weight Watchers Points Plus: 1

 

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51 comments

  1. Kate~ I have a weird allergy to the skin of butternut squash too! Does it seem to such every bit of moisture from your hands and make the crack? Strangely I can still eat them! Thanks for the great recipe!

  2. Your curry paste is hiding out with your Christmas candy and my driver’s license. I wish they’d all quit teasing us and show up again.

  3. I love all your recipes and have made many of them. The fact that you are including the points+ is fabulous. Thanks for all you do!

  4. You know what I like about you girls? You make awesome things – lighter, but not so light it’s gross. You make real food for real people in real situations! – LOVE IT.

    BTW: it’s weight watchers “points plus” or you can say “points+” (they get a little persnickity about this since the ‘old’ program was just points – and yes I’m a WW lifer though I have not reached lifetime – ha!).

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