Simple with a little zip and healthy!
Active: 15 mins
Total: 55 mins
One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Preheat the oven to 425°.
In a large bowl, toss the squash with the olive oil, cumin, Italian seasoning 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.
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