Saturday, October 9, 2010

Spice Roasted Butternut Squash - Nom nom nom!

Tonight brought a new recipe to our house, and I would give it a mostly successful rating as 3 out of the 4 of us liked it. Also in its favor is its simplicity in terms of preparing it. AND it's a Weight Watchers recipe, so I feel really good about eating and serving it.

Spice Roasted Butternut Squash
From Weight Watchers - 2 points per serving
Serves 6

1 spray cooking spray (yeah, I don't measure)
2.25 pounds butternut squash, fresh, peeled, cut into 1-inch chunks (mine was slightly larger)
1 medium red onion, halved and thinly sliced
1 Tbsp olive oil
1 tsp garam masala - supposedly you can get this spice mix at large supermarkets. I went to a local Indian grocery store. It is essential to the recipe and well worth it.
1/2 tsp kosher salt (I guesstimate)
1/8 tsp black pepper, freshly ground, or to taste (I guesstimate)
3 Tbsp cilantro, fresh, chopped. Again, fresh is worth it. Often I use dried spices, but this was really yummy with the fresh cilantro.

Preheat oven to 400. Coat a large nonstick baking sheet with cooking spray. NOTE: I was out of spray tonight. I put down a piece of foil, drizzled a small amount of olive oil, and spread it with a pastry brush.

Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.

Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes. NOTE: I didn't toss halfway and just set the oven timer for 25 minutes.

Transfer the vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. 3/4 cup = 1 serving.

Bon appetit!

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