GOOD TO KNOW Sweet-tasting butternut squash is easier to prepare than some other hard-skinned winter squashes, and is even sweeter when roasted until it caramelizes. It’s also extremely versatile: Toss it into a salad, slice it into “fries” and dust with spices, or drizzle roasted haves with maple butter.
Recipe information
Yield
serves 4
Ingredients
1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into 1/2-inch-wide sticks
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon fresh lime juice
1 tablespoon coarsely chopped fresh cilantro
Preparation
Step 1
Preheat oven to 425°F. On a rimmed baking sheet, combine squash with oil and cumin; season with salt and pepper. Toss to coat and spread in a single layer. Roast until tender when pierced with a knife, 45 minutes to 1 hour. Sprinkle with lime juice and cilantro and serve immediately.
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 108
Step 4
Fat: 2.5g (0.4g Saturated Fat)
Step 5
Protein: 2g
Step 6
Carbohydrates: 22.7g
Step 7
Fiber: 6.6g
