Best Spice Crusted Roasted Butternut Squash Recipes

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Side Dish Vegetables Squash

Time 40m

Yield 4

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

SPICE ROASTED BUTTERNUT SQUASH

Spice Roasted Butternut Squash image

Make and share this Spice Roasted Butternut Squash recipe from Food.com.

Provided by GoldsmithLissa

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 butternut squash, peeled seeded and cut into 1-inch dice
2 tablespoons extra virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
sea salt
fresh ground pepper

Steps:

Preheat the oven to 425°.
In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.

Nutrition Facts : Calories 128, Fat 4.9, SaturatedFat 0.7, Sodium 8.7, Carbohydrate 22.6, Fiber 4, Sugar 4.2, Protein 2

SPICE-CRUSTED ROASTED BUTTERNUT SQUASH

Spice-Crusted Roasted Butternut Squash image

Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine.

Provided by CJAY8248

Categories Vegetable

Time 45m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb butternut squash, peeled, cubed (3/4 inch, 4 cups)
2 cups cipollini onions or 2 cups shallots, quartered
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 teaspoons olive oil

Steps:

Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.

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