Chili Roasted Butternut Squash
Healthy side dish recipe
Servings 8
Calories 82kcal
Cost $.29 per serving
Equipment
Ingredients
- 2 1/2 lbs butternut squash chopped
- 1 tbs avocado oil
- 1 tsp chili powder
- 1 tsp coconut sugar
- 1/4 tsp cumin
- 1/2 tsp salt
Instructions
- Preheat oven to 400 degrees.
- Chop the butternut squash into ½ inch cubes. It’s important to cut the squash into uniform pieces so it cooks evenly.
- Place the squash in a large bowl. Pour avocado oil over the squash and stir. In a small bowl, stir together the chili powder, coconut sugar, cumin, and salt. Sprinkle the seasoning over the squash, and stir to coat evenly.
- Place the squash on a baking sheet with sides. Bake for 30 minutes, or until tender, stirring occasionally.
Nutrition
Calories: 82kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 505mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15143IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 1mg
