Ahhh, squashes – the epitome of fall. Though pumpkin usually dominates fall recipes, it’s not the only sweet-tasting squash that you should be featuring this season. Squashes are rich in beta-carotene, potassium (more than a banana!) and fiber. This recipe cuts the richness with the sharp tang of paprika and smokiness of cumin, both potent anti-inflammatory spices.
Adapted from Cinnamon Spice and Everything Nice
This recipe is part of our series of holiday dishes that are compatible with low carbohydrate, SIBO-friendly (lower FODMAPs), and Elimination Diets. Armed with these delectable, satisfying and healthy versions of the holiday staples you know and love, you’ll be ready to entertain and feast, no matter your (or your guests’) dietary requirements!
|Southwestern Roasted Butternut Squash|
- 1 butternut squash 5-6 cups cubed
- 2-4 tbsp olive oil divided
- 2 tsp Sweet paprika
- 1 tbsp ground cumin
- Sea salt
- Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
- Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
- Grease a large cookie sheet with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
- In a small bowl mix together the paprika and cumin. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt to taste.
- Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.