Roasted Butternut Squash and Cabbage

Adapted from a recipe previously available at 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.

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