Roasted Butternut Squash

From Woman's Day
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

By Woman's Day Kitchen

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Nutritional Information

Calories    178
Total Fat    11g
Saturated Fat    1.5g
Cholesterol    0
Sodium    285mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    3g
Calcium    --
My Plate Inspired
roasted butternut squash and spinach

Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks

Serves: 4

Yields: 4 servings (cost per serving of $0.90)

Total Time: 35 min

Prep Time: 15 min

Oven Temp: 425

Ingredients
    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
    Kosher salt
    Pepper
    1/4 cup(s) sliced almonds
    1/4 teaspoon(s) ground cinnamon
    1 pinch(s) cayenne pepper
    4 cup(s) baby spinach

Directions

    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.