Vegetarian

Roasted Butternut Squash with Cumin and Smoked Paprika takes several minutes to prepare.

Roasted Butternut Squash with Cumin and Smoked Paprika takes several minutes to cook.

Roasted Butternut Squash with Cumin and Smoked Paprika makes 4 servings.

The ingredients for Roasted Butternut Squash with Cumin and Smoked Paprika are:

2 tsp. cumin seeds, toasted in a skillet for 1 min.
1/2 tsp. smoked paprika (or pimenton)
1/4 tsp. cayenne
3 heaping tsp. brown sugar
2 tsp. sea salt
1 butternut squash peeled, seeded, and cut into 1″ chunks
1 tablespoon olive oil

Here is how you make Roasted Butternut Squash with Cumin and Smoked Paprika:

Pre-heat the oven to 375F. Spritz a roasting dish lightly with olive oil. Toast cumin seeds for 1 min. in dry skillet until fragrant. When cool, grind them in a spice grinder or mortar and pestle until broken down. Add smoked paprika, cayenne, sugar, and salt, and grind until flavors are combined. Toss squash with seasoning (I used about 2/3 of it, so I have extra for another use), and bake uncovered, stirring occasionally, for 20-30 minutes until soft. Garnish with pimenton and cayenneNumber of Servings: 4Recipe submitted by SparkPeople user MBFULLERTON.

The nutritional information for Roasted Butternut Squash with Cumin and Smoked Paprika is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 116.6

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,152.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 3.4 g
• Protein: 1.2 g