Try this Roasted Butternut Squash recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425 degrees.
2. Toss squash with oil in large bowl. In small bowl, combine cumin, salt, allspice, coriander, and pepper. Sprinkle squash with spices and toss well to evenly coat.
3. Spread squash in single layer on 2 baking sheets or pans and roast 40 minutes, turning every 10 minutes.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 62 | ||
Calories from Fat: 62 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 146.5mg | 5 % | |
Potassium 13mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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