Chili- and Cinnamon-Roasted Butternut Squash

• servings: 4 servings
• total time: 45 minutes

Ingredients

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)

Directions

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
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Sodium: 546 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 2 g