Autumn Roasted Butternut Squash
From verywellfit.com, by Alanna Waldron, RDN
This autumn roasted butternut squash recipe has great crunch from pecans and pumpkin seeds. What I love most is the warm cinnamon adding a subtle coziness to the dish. The side is also incredibly versatile—you can easily amend the textures and flavors to your liking by swapping in different nuts and toppings. See some winning suggestions below.
Ingredients
1 pound cubed butternut squash
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup pecans, chopped
1 tablespoon raw pumpkin seeds
Directions
Preheat oven to 400F.
Line a baking sheet with foil and set aside.
In a large mixing bowl, combine butternut squash, oil, salt, and cinnamon. Stir until oil and spices are evenly distributed.
Pour squash onto lined baking sheet. Bake at 400F for 25 to 30 minutes, flipping once halfway through.
Remove from oven and sprinkle with pecans and pumpkin seeds.
Notes
Check out the recipe on its original page for more information on substitutions, variations and other tips!
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