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Chili Roasted Butternut Squash

Chili Roasted Butternut Squash

Jessica Braider
A little smoky, a little sweet, and all kinds of delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 80 kcal

Ingredients
  

  • 1 butternut squash peeled, seeded, and diced
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. kosher salt or sea salt or other coarse salt
  • 1 tsp. chili powder

Instructions
 

  • Preheat the oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
  • In a large bowl, toss the squash, oil, salt, and chili powder.
  • Spread the squash evenly on the baking sheet and cook for 25 - 30 minutes (or more if you like them even browner), flipping once after 15 - 20 minutes.

Notes

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Nutrition

Calories: 80kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 178mgPotassium: 456mgFiber: 3gSugar: 3gVitamin A: 13531IUVitamin C: 26mgCalcium: 63mgIron: 1mg
Keyword Dairy-Free, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Vegan, Vegetarian, Winter
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