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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.1
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.3 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 0.8 g

View full nutritional breakdown of Cajun Roasted Squash and Yams calories by ingredient
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Cajun Roasted Squash and Yams

Submitted by: NEWMOMOVER40

Introduction

Adapted from a recipe I found online for roasted butternut squash (#200194 on allrecipes.com if you want the original). The cajun spice was an emergency substitute for garlic salt (which I don't keep since we usually use fresh garlic) and it turned out great. The addition of ground cloves was a last minute inspiration. It tasted fantastic even overcooked, but I recommend watching it closely in the last 10 minutes to prevent the edges blackening. Adapted from a recipe I found online for roasted butternut squash (#200194 on allrecipes.com if you want the original). The cajun spice was an emergency substitute for garlic salt (which I don't keep since we usually use fresh garlic) and it turned out great. The addition of ground cloves was a last minute inspiration. It tasted fantastic even overcooked, but I recommend watching it closely in the last 10 minutes to prevent the edges blackening.
Number of Servings: 8

Ingredients

    2 medium yams, peeled and cubed
    2 medium acorn squash, peeled, seeded and cubed
    3 tbsp olive oil
    2 tsp balsamic vinegar
    1 tsp crushed garlic
    1 tsp black pepper
    1 tsp paprika
    1 tsp Cajun seasoning
    1/4 tsp ground cloves

Directions

Preheat oven to 350 degrees.

Squash and yams should be about 1" cubes. They will get smaller when cooked.

In a medium bowl, combine spices, oil and vinegar into a sauce. Add cubed squash and yams about 1 cup at a time and toss well to coat all the pieces. Spread pieces in a foil lined baking pan in as close to one layer as possible.

Bake uncovered for 30 minutes. Toss well, then bake for another 20-30 minutes or until both yams and squash are fork-tender.

Number of Servings: 8

Recipe submitted by SparkPeople user NEWMOMOVER40.






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