Chile Spiced Roasted Butternut Squash with Jalapenos

This time of year you'll see a lot of butternut squash recipes. Unfortunately there isn't enough talk about how good they are for you. In my book the butternut squash is a power food and I'm always looking for ways to use them more. If you like sweet potatoes you'll love this squash. The squash has a lot less starch than the potato. Actually when you compare the squash to the potato, the squash is literally half the calories and carbs. The squash is packed in vitamins and minerals.

Ok, so that's all well and good, but the Butternut Squash also tastes amazing and is very versatile to cook with. This recipe is great the day you make but it also carries well as a leftover!

Chile Spiced Roasted Butternut Squash with Jalapenos
6 servings, 2 WW pts/serving
1 butternut squash
2 jalapenos
1 tbsp olive oil
1 tbsp chili powder
1 1/2 tsp cumin
1 1/2 tsp kosher salt
1 tsp black pepper

Preheat the oven to 400 degrees.

With a vegetable peeler, peel the squash. Cut the ends off. Cut the squash in half and with a spoon, scrap out the seeds.

Cut the squash in long 1/2 inch strips.

Then cut the strips in 1/2 inch cubes.


Thinly slice the whole jalapenos.



Drizzle the oil on a sheet pan that has been covered with alluminum foil for easier clean up. Place the squash cubes and jalapenos on the pan. Sprinkle with the seasonings. Toss to coat.



Place in the 400 degree oven and cook for about 18 minutes. Turn halfway through the cooking. Place the squash in a serving bowl and serve.