The aroma of roasted, spice-coated squash is the essence of fall.
Ingredients
- ¾ lb uncooked butternut squash, fresh, peeled, cut into 1-inch chunks
- ⅓ medium red onion, halved and thinly sliced
- 1 tsp olive oil
- ½ tsp garam masala
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- 1 spray(s) cooking spray
- 1 Tbsp cilantro, fresh, chopped
Method
- Preheat oven or air fryer to 400ºF.
- Drizzle squash and onion with oil and toss to coat.
- Sprinkle with garam masala, salt, and pepper and toss to coat.
- Coat a nonstick baking sheet or air fryer basket with cooking spray and evenly spread squash and onion mixture.
- Roast in oven about 25 minutes or air fry for 16 to 18 minutes, tossing halfway through, until squash and onions are tender and slightly browned.
- Transfer vegetables to a serving platter or bowl and sprinkle with cilantro.
- Serving size is about ¾ cup.
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