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spiced, roasted squash

by Diane Lofshult on Sep 01, 2007

This is the season when winter squash first makes its appearance on store shelves. Varieties such as butternut squash are awash in antioxidants, so stock up on the bounty while you can. This savory side dish is simple, but peeling the hard vegetable may require some time. Note that you can now purchase pre-peeled squash, usually packaged as halves or cubes.

2 cups peeled and cubed (1-inch pieces)

butternut squash (9 ounces)

4 onions, peeled and quartered

2 teaspoons (tsp) olive oil

3/4 tsp ground cumin

1/2 tsp ground coriander

pinch of cayenne pepper

1/8 tsp salt

1 tablespoon lime juice

2 tsp chopped fresh cilantro or parsley

Preheat oven to 400 degrees Fahrenheit. Coat rimmed baking sheet or roasting pan with cooking spray.

Combine squash, onions, oil, cumin, coriander, cayenne pepper and salt in medium-sized bowl, and toss to coat. Spread veggie mixture in single layer on pan. Roast uncovered until squash is tender and brown in spots (turning occasionally), about 25–35 minutes.

Transfer to serving bowl, sprinkle with lime juice and cilantro, and toss to coat. Serve immediately. Makes two (3/4 cup) servings.

Per Serving: 170 calories; 5 grams (g) fat; 3 g protein; 34 g carbs; 6 g fiber; 0 milligrams (mg) cholesterol; 160 mg sodium.

Source: October 2006 Tufts University Health & Nutrition Letter.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at