Roasted Butternut Squash and Cabbage

Adapted from a recipe previously available at Foody First.

Ingredients

• 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

Instructions

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.