Roasted Butternut Squash for One
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Cubes of butternut squash roasted with cinnamon, ginger, and turmeric until tender and browned.
Ingredients
- 1 cup peeled butternut squash in roughly 1-inch cubes
- ½ tablespoon olive oil
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Equipment
- baking sheet
Directions
- Heat the oven to 425°F.
- On a rimmed baking sheet, toss the squash with the oil, cinnamon, ginger, turmeric, salt, and pepper. Spread it out in a single layer.
- Roast for about 20 minutes, until tender and starting to brown.
Nutrition
Serving: 149g | Calories: 126kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 6.9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 301mg | Potassium: 509mg | Fiber: 3.2g | Sugar: 3.1g | Vitamin A: 14885IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); peeled butternut squash counted as raw butternut squash. Brands and portions vary, so use it only as an approximation.