Name: Melting Butternut Squash with Cumin & Cilantro
Total time: 50 min
Ingredients: 1 small (2-2 1/2 pounds) butternut squash, peeled, seeded and cut into 1-inch slices; 2 tablespoons extra-virgin olive oil; 0.5 teaspoon salt; 0.25 teaspoon ground pepper; 0.5 cup low-sodium vegetable or chicken broth; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon ground cumin; Chopped fresh cilantro for garnish

Melting Butternut Squash with Cumin & Cilantro

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In this quick and easy recipe, butternut squash becomes crisp on the outside from 20 minutes in a high-heat oven, and creamy on the inside from the addition of a flavorful broth during the last few minutes of roasting. The flavors of garlic, paprika, cumin and cilantro are inspired by the North African condiment chermoula, which is popularly used in seafood dishes but also sometimes used to accompany meat and vegetables. Look for a squash with a long neck for best results.

Carolyn Casner

Published on November 2, 2022

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of the Melting Butternut Squash with Cumin & Cilantro on a serving platter and with a serving spoon — Photo: Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis

Active Time:

15 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free High Fiber Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 small (2-2 1/2 pounds) butternut squash, peeled, seeded and cut into 1-inch slices
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
½ cup low-sodium vegetable or chicken broth
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
Chopped fresh cilantro for garnish

Directions

Position rack in upper third of oven; preheat to 500°F.
Toss squash, oil, salt and pepper together in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass pan, which could shatter.) Roast, flipping once, until browned, 20 to 25 minutes.
Whisk broth, garlic, paprika and cumin together in a glass measuring cup. Carefully add the broth mixture to the pan. Continue roasting until most of the liquid is absorbed and the squash is very tender, 5 to 8 minutes more. Serve sprinkled with cilantro, if desired.

Nutrition Facts (per serving)

157	Calories
7g	Fat
24g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 slices
Calories 157
% Daily Value *
Total Carbohydrate 24g	9%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 2g	4%
Total Fat 7g	9%
Saturated Fat 1g	5%
Vitamin A 20693IU	414%
Vitamin C 41mg	46%
Vitamin E 4mg	27%
Folate 52mcg	13%
Vitamin K 3mcg	3%
Sodium 316mg	14%
Calcium 102mg	8%
Iron 2mg	11%
Magnesium 66mg	16%
Potassium 692mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.