Spicy Roasted Butternut Squash

 
To say we have fallen in love with roasted vegetables would be a gross understatement. 

I was first introduced to butternut squash by a co-worker who shared her recipe for Golden Squash Soup with me. Amazing soup...but sometimes we have butternuts when the weather isn't really conducive to making soup. So, I needed to come up with something new.


After playing around a little, I came up with this spicy roasted butternut squash...and we absolutely LOVE IT!


You start off by peeling the squash and removing the strings and seeds. Then you chop it up evenly - I like my cubes to be just a bit bigger than the size of playing dice. Toss it into your baking dish (I like to use glass baking dishes).


 Get your spices ready...a word about your spices. We love the zip of chipotle, especially combined with the sweet smoked paprika, but you can go milder...or spicier. If you want milder, try some ancho chile powder or decrease the amount. Spicier? Well, if you like spicier peppers, you probably already have a favorite ;)


Stir in the olive oil - vary the amount to make sure you coat the squash chunks well without having puddles of oil in the pan. What a waste...


Add in the spice, stir it in well so pieces are relatively evenly covered, then spread it out in the pan and pop it into your 400 degree oven for 10 minute intervals - and stir at each 10-minute mark.


When it is fork-tender, (and actually, we like ours a bit on the crispy side) pull it out and serve it up! You'll be glad you did.



Tonight we are enjoying this along with leftover roast, mashed potatoes, and toasted sourdough bread. Next time...who knows?

Spicy Roasted Butternut Squash

~ 3 1/2 c diced squash
1 - 2 tablespoons olive oil
1/2 teaspoon chipotle chile powder
1/2 teaspoon sweet smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
 
Pre-heat your oven to 400 degrees.
 
Peel small butternut squash, clean out threads and seeds, and dice just slightly larger than playing dice. Toss into a roasting pan - I use glass.Ours came out to about 3 1/2 cups, but what the heck - you're roasting vegetables - go with what you've got!
 
Add olive oil - amount will vary according to how much squash you end up with. Squash isn't exactly cranked out of a factory, so use your best judgement. For my 3 1/2 c of diced squash, I found the 1 tablespoon was plenty. Toss to coat squash.

Add in spices and stir to distribute evenly. Spread squash out in pan (It's OK if it is more than one layer - that's why you'll be stirring it) and place into oven. Set timer for 10 minutes. Stir at that point. Return to oven and roast another 10 minutes before stirring and returning to oven.
 
Roast until fork-tender and serve piping hot alongside your favorite dish. Roasting time will vary, so keep an eye on it after 20 minutes.

Comments

  1. Susan ScottJuly 22, 2018 at 6:23 PM

    Try it with sweet potatoes. Cooking may take a bit longer - depending on how large you cut your chunks - but it is equally delicious!

    ReplyDelete

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