Garlic Roasted Butternut Squash

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Here’s another simple side that you can easily add to any meal.  Cubes of butternut squash roasted with garlic, cumin and a little honey (optional).   This recipe is paleo-friendly, gluten-free and freezer-friendly;  vegans can omit the honey or use a substitute.  

Prep time: 15 minutes Cook time: 30-45 minutes | | Yield: Serves 5 | Serving Size: 1 Cup

INGREDIENTS
3 Lbs Butternut Squash, peeled & seeds removed
2 Tbsp Olive Oil
2 Tbsp Garlic, minced
1 Tbsp Balsamic Vinegar
1 Tbsp Honey (optional)
1/2 Tsp Cumin
Dash of Red Pepper Flakes
Salt & Black Pepper to taste

METHOD
1.  Pre-heat oven to 400 F.  Prepare baking sheet or dish.
2. Cut squash into 1-inch cubes.  In a bowl, toss squash with remaining ingredients; ensure that squash is completely coated with mixture.
3. Spread squash in a single layer over baking sheet or dish.  Roast for 30-45 minutes until squash is golden and soft; turn squash every 10-15 minutes to prevent burning.   Serve warm or freeze for later use.

Nutrition per 1-Cup serving : 194 Cals; 19g Carb; 5g Fat; 1g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer

 

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