Roasted butternut squash gets a flavor twist when paired with avocado oil and clean, minty dill. Drizzle with additional avocado oil for added flavor.

Makes 6 (2/3-cup) servings.

Prep Time: 10 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 113
Sodium: 316mg
Fat: 5g
Carbohydrates: 15g
Cholesterol: 0mg
Fiber: 3g
Protein: 2g

Butternut Squash with Dill and Avocado Oil

• Fiber Rich  • Low Calorie

Ingredients

1 teaspoon McCormick® Gourmet Collection Dill Weed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection 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

Directions

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.

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