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! 🙂
Savory Roasted Butternut Squash
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.
Notes
Nutritional Information
- Calories: 65.2
- Fat: 2.4
- Carbs: 11.9
- Fiber: 3.3
- Protein: 1
- Weight Watchers Points Plus: 1
Nutrition
Questions & Reviews
I tried this exact recipe last night using yams instead of squash and it was so delicious! Thanks for doing healthy recipes!
Ok, If I didn’t super love your site before (I did), I love it even more now! I have made dozens of your recipes, and I’ve never been disappointed. And your addition of the WW Points+ on this is great!
This looks great!!
Sounds & looks yummy, Kate. Could always use another squash recipe! 🙂
Looks so yummy! I’m also not big on sweet butternut squash. Your blend of spices sounds delicious!
Please don’t get me wrong when I say this, as I am a huge fan of the blog and you girls, but are you crazy? You are ingesting a food that you have a known skin allergy to? I bet your tummy gets upset when eating this. As a health pro in the allergy biz, please hear me when I tell you that continued exposure to the item will make your allergy worse over time, and quite possibly dangerous. If your skin doesn’t like it, certainly do not ingest it!
I love it when you include WW points! Thanks for the great recipe, I’m hooked on butternut squash.
Aren’t those 4 tablespoon Oxo measuring cups the handiest things ever? Love them. This looks super yummy.
JULI!!! Hi! 🙂
And yes, I love them! I just got the oxo measuring beakers and I can’t wait to try them out. 🙂
I’m with ya on the allergy thing! No one ever knows what I’m talking about when I tell them that carving pumpkins makes my hands burn. This looks delish!
I love butternut squash! This sounds delish!