Saturday, November 20, 2010

Spice-Roasted Butternut Squash and Onions

Thanksgiving is all about tradition.   I'll be sharing some of my holiday favorites with you this week.

As much as I love the tried-and-true favorites, I love to shake it up a little bit, too.  This is a new recipe that I will introduce to my extended family on Thanksgiving.  I recently discovered this recipe in a Weight Watchers Weekly brochure at a meeting and fell in love with it at first bite.  This is a low-calorie, rich-tasting side dish that features the warm spices of garam masala (an Indian blend that usually includes cinnamon, cardamom, pepper and ground coriander seed) plus the zip of fresh cilantro. I love it with baked chicken and I think it will be outstanding with the turkey.

The bonus:  It's delicious reheated.  You can bake this the day before, reheat it in the microwave (if you're really pressed for time on the big day) and toss in the cilantro at the last minute.

2 1/4 pounds fresh butternut squash, peeled and cut into 1" chunks
1 medium red onion, peeled, halved and thinly sliced
1 tablespoon olive oil
1 teaspoon garam masala (The Spice Hunter brand makes this.  It can be found at larger grocery stores or look for it online:  Also available at:
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper, or to taste
3 tablespoons fresh cilantro leaves, chopped

Preheat oven to 400 degrees.  Spray a large, nonstick baking sheet with Pam.

Scatter squash and onion on the prepared baking sheet; drizzle with oil and toss to coat.  Sprinkle with garam masala, salt and pepper; toss to coat.

Roast, tossing about halfway through cooking, until vegetables are tender and slightly browned (about 25 minutes).

Transfer vegetables to a serving piece and sprinkle with cilantro; toss to coat.  Serves 6.  2 Weight Watchers POINTS per 3/4 cup serving.
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