Lunch: Spice-Roasted Butternut Squash and Red Onions

Recipe by Woman's Day Kitchen Warming spices like cinnamon, nutmeg, and spicy cayenne liven up this simply roasted side dish.

Ingredients

1 tbsp. light brown sugar
1 tbsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. freshly grated or ground nutmeg
.13 tsp. cayenne pepper
kosher salt
2 small butternut squash
2 small red onions
10 sprig fresh thyme
4 tbsp. olive oil

Instructions

Heat oven to 425 degrees F. In a small bowl, combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 teaspoon salt.
Divide the squash, onions, and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 tablespoons oil, then half the spice mixture.
Arrange in a single layer and roast, turning once, until golden brown and tender, 25 to 30 minutes.

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