Chili Roasted Butternut Squash
Ingredients
The squash
-
2 ½
lbs
butternut squash, chopped
The seasoning
-
1
tbsp
avocado oil
-
1
tsp
chili powder
-
1
tsp
coconut sugar
-
¼
tsp
cumin
-
½
tsp
salt
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. Chop the butternut squash into ½ inch cubes.
- 3. Place the squash in a large bowl and pour avocado oil over it, stirring to coat.
- 4. In a small bowl, mix together the chili powder, coconut sugar, cumin, and salt.
- 5. Sprinkle the seasoning over the squash and stir to coat evenly.
- 6. Place the squash on a baking sheet and bake for 30 minutes, stirring occasionally, until tender.
Nutrition Facts (estimated)
Servings
8
Calories
82
Total fat
2g
Total carbohydrates
17g
Total protein
1g
Sodium
156mg
Cholesterol
0mg
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