Roasted butternut squash gets a flavor twist when paired with avocado oil and clean, minty dill. Drizzle with additional avocado oil for added flavor.
10m
PREP TIME
35m
COOK TIME
113
CALORIES
6
INGREDIENTS
Servings: 6 (2/3 cup)
Ingredients
- 1 teaspoon McCormick Gourmet™ Organic Dill Weed
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 medium butternut squash, peeled and cut into 1-inch chunks (about 5 cups)
- 1 cup shallots, halved lengthwise with root ends intact
- 2 tablespoons avocado oil
INSTRUCTIONS
- 1 Preheat oven to 450°F. Mix seasonings in small bowl. Toss squash and shallots with avocado oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well
- 2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan
- 3 Bake 30 to 35 minutes or until vegetables are tender and golden brown, turning halfway through cook time. Spoon vegetables into serving bowl. If desired, drizzle with an additional 1 tablespoon avocado oil
