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Nutrition Facts
Serving Size 1 (251g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar
Calories 165
Calories from Fat 63		(38%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 816mg		23%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 4.8g	19%
	Sugars 5.1g
Protein 2.4g		4%
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Spice-Roasted Butternut Squash With Smoked Sweet Paprika

Recipe #200194 | 1 hour | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Dec 11, 2006

An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.

SERVES 6 (change servings and units)

Ingredients

1 large butternut squash
1 teaspoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil

Directions

1
Preheat oven to 375.
2
Cut ends off butternut squash, peel, and slice lengthwise.
3
Remove seeds and chop into 1 inch cubes.
4
In a medium bowl, combine spices, oil and vinegar into a paste.
5
Add squash and toss until coated.
6
Arrange the squash cubes in one layer in a roasting pan.
7
Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

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Featured Reviews for This Recipe

From: pigtailone

On Nov 2, 2009

wonderful...i dislike sweet squash...this was just right...i will add more pepper next time...and maybe some garlic...but it was very good..served with broiled pork steaks

0 people found this review helpful

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From: a_happy_goddess

On Oct 29, 2009

I have been looking everywhere for a recipe for butternut squash that isn't sweet, and this was amazing! Both my husband and my daughter ate it up! Thanks!

0 people found this review helpful

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From: Annacia

On Jan 11, 2007

I loved this. It's so nice to have squash that isn't sweet for a change. I had a smaller squash and cut back on the oil 1 1/2 tbsp but left the seasonings as ask for. The 45 mins in the oven brings out the natural sweetness of butternut and that was very nice against the savory seasonings.

3 people found this review helpful

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From: Karen67

On Jan 15, 2007

I really liked this recipe. I love squash, but this is the first time that I every had a spicy savory dish. I did use Hungarian sweet paprika instead of smoked sweet paprika, onion powder instead of onion salt, and added 1/4 tsp salt (since I didn't have onion salt). It was also really easy. I started my prep for dinner with this, and then made my main dish while this was cooking. By the time the squash was ready, so was everything else.

2 people found this review helpful

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