With squash in peak season, this recipe from Skinnytaste combines a wide range of winter squash, together with butternut, kabocha, acorn or any of your different favorites. The savory seasoning requires smoked paprika and cayenne pepper for a flavorful aspect dish that tastes like pure fall.
1 tablespoon (15 ml) onion powder
1 tablespoon (15 ml) garlic powder
1/2 teaspoon (2.5 ml) smoked paprika
1/Four teaspoon (1.2 ml) cayenne pepper
1/2 teaspoon (2.5 ml) kosher salt
2 teaspoons (10 ml) brown sugar
2 kilos (.9 kg) blended winter squash (butternut, kabocha, and many others.), peeled and reduce into three/Four-inch cubes
1 tablespoon (15 ml) unsalted butter, melted
1 tablespoon (15 ml) olive oil
Preheat oven to 400°F. In a small bowl, mix the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a big mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon (15 ml) of the spice combination to the bowl and toss nicely to coat.
Place squash on a sheet pan lined with parchment and bake for 40–45 minutes, tossing each 15 minutes, to permit for even browning. End by sprinkling with 1 1/2 (7.three ml) teaspoons extra spice combination. Toss gently to coat and serve sizzling.
Serves: Four | Serving Dimension: ¾ cup every
Per serving: Energy: 140; Whole Fats: 6.5g; Saturated Fats: 2g; Monounsaturated Fats: 3g; Ldl cholesterol: 8mg; Sodium: 54mg; Carbohydrate: 21g; Dietary Fiber: three.5g; Sugar: 6g; Protein: 2g
Vitamin Bonus: Potassium: 843mg; Iron: 10%; Vitamin A: 477%; Vitamin C: 80%; Calcium: 12%
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