Recipe: Spicy Roasted Squash

Add a kick to this seasonal side dish
roasted spicy butternut squash


4 cups butternut squash (peeled and cut into wedges)
1 Tablespoon extra virgin olive oil
1 pinch paprika
1 pinch chili powder
1 pinch cayenne
1 pinch sea salt

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  1. Preheat oven to 375° F. In a large bowl, toss the squash with the olive oil, spices and salt. Place on a baking sheet and bake for 25 minutes, turning halfway through the cooking time. The squash is done when tender.

Nutritional information (per serving)

Makes 4 Servings
Calories: 93
Carbohydrates: 16.4 g
Fiber: 2.8 g
Protein: 1.4 g
Fat: 3.5 g
Sodium: 44 mg
Calcium: 75 mg

Source: and Cleveland Clinic’s Center for Functional Medicine

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