Roasted Butternut Squash and Cabbage
Adapted from Foody First.
- 1 small butternut, washed, unpeeled, scooped out, and cut into 1-inch half-moon slices
- 1 small red cabbage, cut into ½-inch half moon slices
- olive oil spray
- 4-6 garlic cloves, sliced
- raw pumpkin seeds
- juice from ½ lemon, mixed with ½ tbsp honey
- salt and pepper
Preheat oven to 400°. Lay butternut and cabbage slices in a single layer on a large, oil-sprayed cookie sheet. Add garlic and pumpkin seeds. Spray with more oil, drizzle with lemon and honey, and sprinkle with salt and pepper. Bake for 30min.