Spice Crusted Roasted Butternut Squash Recipes

SWEET AND SPICY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat 400° F. and line a baking sheet with foil. Place the diced butternut squash onto the baking sheet and drizzle with olive oil. Sprinkle on the chili powder, cumin, salt and pepper. Toss everything together with your hands until coated.
• Roast for 20-25 minutes or until the squash is tender. Toss the squash halfway during the cooking time. Remove the squash from the oven, drizzle with honey and toss to coat.
• Put the squash into a serving bowl and top with toasted pepitas and chopped cilantro.

MOROCCAN SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Whisk together all spices in a small bowl.
• Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
• Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
• Roast for 20-30 minutes, or until browned, tossing once halfway through.

SPICE-CRUSTED ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
• Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.

SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425°.
• In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.
• Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.