Spice Roasted Butternut Squash

Simple with a little zip and healthy!

Active: 15 mins

Total: 55 mins

Yield: 6


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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