Overview
Getting kids to eat vegetables isn’t as easy as it sounds, but some vegetables are easier than others. This recipe puts a spin on roasted butternut squash and gives it a little kick! Watch the red pepper flakes if you don’t like it too spicy. This recipe is a great carbohydrate side dish to serve with lean protein and a hearty helping of leafy greens.
Ingredients
1 butternut squash (medium size)
2 tsp. coriander seed
2 tsp. dried oregano
½ tsp. fennel seed
1-2 tsp. crushed red peppers
1 tsp. salt
1 tsp. pepper
1 clove garlic, crushed
Directions
1. Preheat oven to 400 F.
2. In a food processor, combine all dry spices and pulse until finely ground. Set aside.
3. Wash and cut squash lengthwise and peel. Then cut each half horizontally, then into lengthwise wedges (think potato wedges). One squash will yield about 32 total wedges.
4. Place squash in a large bowl, drizzle with olive oil and toss to cover.
5. Next, rub squash with garlic and dry seasoning mixture.
6. Arrange on baking sheet so the pieces are not touching.
7. Bake 30 minutes, until squash is slightly golden and a little crispy.
Notes
Recipe makes 8-10 servings, depending on the size of your squash. Serve the spicy squash wedges (about 3-4) alongside a grilled chicken breast and a plate full of leafy greens for a full meal.
Warm Up-3x
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