Roasted Butternut Squash
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.
By Woman's Day Kitchen
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Total Fat 11g
Saturated Fat 1.5g
Total Carbohydrate 21g
Dietary Fiber 5g
My Plate Inspired
roasted butternut squash and spinach
Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks
Yields: 4 servings (cost per serving of $0.90)
Total Time: 35 min
Prep Time: 15 min
Oven Temp: 425
U.S. Metric Conversion chart
1 medium (about 1 1/2 pounds) butternut wine offer squash, cut into 1-inch pieces
2 tablespoon(s) olive oil
1 teaspoon(s) olive oil
1/4 cup(s) sliced almonds
1/4 teaspoon(s) ground cinnamon
1 pinch(s) cayenne pepper
4 cup(s) baby spinach
Heat the oven to 425 degrees F. On a large rimmed baking sheet, Cardboard Displays toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about lafite rothschild5 minutes more.
Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.