Sides

Jalapeno-Garlic Roasted Butternut Squash

Creamy roasted butternut squash with garlic and a hint of spicy jalapeño.
Recipe by Michigan Harvest to Table™
Close up of Jalapeno Garlic Roasted Squash in a black fry pan.
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Cost per servingPer serving$0.85
Makes6 servings
Total timeTotal45 minutes
Prep 10 minutes Cook 35 minutes
Prep 10 minutes Cook 35 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • 2 ½ pounds butternut squash peeled and cubed
  • 3 tablespoons olive oil divided
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic finely minced
  • 1 teaspoon ground cumin
  • 2 teaspoons lime juice
  • 1 teaspoon jalapeño pepper seeded and diced

Directions

  1. Preheat oven to 400 F.
  2. Mix squash with 1 tablespoon oil and ¼ teaspoon salt on a baking sheet.
  3. Arrange squash in single layer.
  4. Roast squash for about 30 minutes, turning once, until golden brown. Remove from oven and let stand.
  5. Heat remaining oil, garlic, and cumin in a frying pan on medium until garlic begins to soften but not brown, about 1 minute.
  6. Remove from heat, add remaining salt, lime juice, jalapeño, and squash. Combine gently and serve.

Nutrition per serving

1 serving is 1 cup
  • Sodium105mg
  • Calories147
  • Carbohydrates22g
  • Fiber4g
  • Fat7g
  • Protein2g
Serving: 1 cupCalories: 147calCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 0mgSodium: 105mgFiber: 4g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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