Cajun Roasted Squash and Yams

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.