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Nutrition Facts
Serving Size 43 g
(Approx. 12 Servings)
Amount Per Serving
Calories 60 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 100 mg 4%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 0 g
Vitamin A 80% Iron 2%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet & Spicy Butternut Squash
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 butternut squash
1 Tbsp Central Market Organics Chili Powder
1 Tsp ground cumin
1 Tsp garlic, minced
1/2 Tsp kosher salt
2 Tbsp extra virgin olive oil
1/4 cup(s) wildflower honey
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Instructions

1
Heat the oven to 400°F.
2
Line a baking sheet with foil and set aside.
3
Wash the butternut squash and then cut in half lengthwise using a large, sharp knife. Remove the seeds and then cut the squash into 1 inch thick wedges.
4
Combine the chili powder, cumin, minced garlic and salt in a small bowl.
5
Brush the inside of the squash wedges with the olive oil and sprinkle each with the spice blend.
6
Place the wedges on the prepared baking sheet and roast on the center oven rack for 30 minutes or until the wedges are fork tender.
7
Serve the roasted squash with a drizzle of honey.

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