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If you’re not a fan of spicy foods, just leave out the chilies.
Spicy roasted butternut squash
- Preparation time:
- Cooking time:
- Total time:
Roasting the squash concentrates and sweetens the flavor of this delicious side dish.
1 medium butternut squash, peeled, seeded, and cut into " pieces, or 1 (12-oz.) container pre-cut butternut squash, cut into 1” pieces
1–2 red chile peppers, seeded and minced
1 garlic clove, minced
2 sprigs fresh rosemary
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Preheat the oven to 375°F. Spray a large, rimmed baking sheet with cooking spray*.
- Put the squash into the prepared pan and season with salt and pepper to taste. Sprinkle with the chili peppers, garlic and rosemary sprigs, broken into small pieces.
- Roast for 20–25 minutes, turning several times, or until just tender and browned in spots. Serve hot.