Roasted Butternut Squash
In this recipe the subtle hints of cumin and paprika create a smoky depth of flavor. By roasting at a high temperature, they get crisp on the outside and nice and tender on the inside. These will make a nice addition to my Thanksgiving menu this year!
Servings Prep Time
6 45minutes
Servings Prep Time
6 45minutes
Ingredients
  • 1 Butternut squashlarge – find one with a long neck
  • olive oilenough to generously coat
  • saltto taste
  • saltto taste
  • Cuminyou don’t need a lot of this spice for it come through…
  • GarlicI think the more the merrier!
  • Paprikanot too much, unless you like more heat, then mix in some hot with the sweet variety
Instructions
  1. Preheat oven to 450 degrees F.
  2. Peel and seed squash and cut into slices.
  3. Toss squash in olive oil.
  4. Season with salt and pepper.
  5. Spread on sheet tray, making sure each piece lay flat.
  6. Sprinkle on a bit of each spice, but not too much, you do not want to overwhelm the delicate squash flavor.
  7. Roast for about 25-30 minutes, turning over halfway through baking.
  8. Sprinkle with sea salt after baking and serve!