Cajun Roasted Squash and Yams
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
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
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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.
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.
