Prep Time: 15 Minutes
Cooking Time: 23 Minutes
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss together squash, garlic, 2 tablespoons oil, chili powder, cumin, cinnamon, crushed red pepper, peppercorns and salt; spread mixture out in a single layer on a baking sheet and roast in the oven for 20 minutes or until the squash is just tender. Add pepitas during last 5 minutes of cook time.
3. Remove from oven and place in a large serving dish. In a large skillet over medium heat, add remaining oil. Once hot, add broccolini and sauté for 3 minutes or until softened. Add to squash and toss to combine. Serve topped with queso fresco or feta cheese.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsCalories: 226 (Calories from Fat: 126)
Total Fat: 14g (Saturated Fat: 3g)
Total Carbohydrates: 23g (Dietary Fiber: 8g