Moroccan-Roasted Butternut Squash |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This recipe goes with Israeli Couscous with Moroccan-Roasted Butternut Squash Ingredients:
1 small butternut squash (about 1 3/4 pounds) |
1 tablespoon olive oil |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 475°.
2. Peel squash, and cut into quarters; cut quarters crosswise into thin slices. Place squash in a large bowl; drizzle with oil. Combine cinnamon and next 3 ingredients in a small bowl. Sprinkle squash with spice mixture; toss well. Place squash on a large baking sheet coated with cooking spray. Bake at 475° for 20 minutes.
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