Chili- and Cinnamon-Roasted Butternut Squash

• portions: 4 servings
• temps total: 45 minutes

Ingrédients

1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt-free chili powder

Kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne (optional)

Instructions

Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, 1/2 teaspoon salt, cinnamon and cayenne (if using).

Arrange the butternut squash in a single layer and transfer to the hot oven. Roast, stirring halfway through, until the butternut squash is tender and can be easily pierced with a fork, and the cubes are browning on the edges and starting to caramelize, 30 to 35 minutes. Remove the squash from the oven and let it cool slightly before serving.

Notes

You can use frozen but defrost it. Some of them were still frozen when I last made this :(

https://cooking.nytimes.com/recipes/1023560-chili-and-cinnamon-roasted-butternut-squash

Nutrition

• Calories: 149
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0 g
• Sodium: 546 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 2 g