Maple-Chili Roasted Butternut Squash

Maple-Chili Roasted Butternut Squash

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From: EatingWell Magazine, January/February 2018

To give this healthy vegetable side dish recipe a different kind of heat, try a single-chile powder, such as ancho or chipotle. Serve with simple roasted salmon or chicken, or toss into a green salad with sunflower seeds.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted butter
  • 1-3 teaspoons chili powder
  • ½ teaspoon salt
  • 4 cups cubed butternut squash
  • 4 small shallots, quartered
  • 1½ teaspoons balsamic vinegar

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Mix maple syrup, butter, chili powder and salt in a large bowl. Add squash and shallots and toss to evenly coat. Arrange in a single layer on the prepared baking sheet.
  3. Roast the vegetables, stirring once or twice, until tender, 25 to 30 minutes. Drizzle with vinegar before serving.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 161 calories; 6 g fat(4 g sat); 6 g fiber; 28 g carbohydrates; 2 g protein; 39 mcg folate; 15 mg cholesterol; 12 g sugars; 6 g added sugars; 13,654 IU vitamin A; 22 mg vitamin C; 81 mg calcium; 1 mg iron; 323 mg sodium; 530 mg potassium
  • Nutrition Bonus: Vitamin A (273% daily value), Vitamin C (37% dv)
  • Carbohydrate Servings: 2

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