This butternut squash is SO GOOD. The blend of spices plus the sweetness of the squash make for an extra delicious dish. Plus, it's simple! Cut, put it all on a baking sheet, bake, DONE.
So much spicy goodness!
Butternut squash is a weekly dish at our table during winter months. The kids don't love it, which is a shame, except that the husband and I get to ALL THE SQUASH. If they'd rather eat carrot sticks instead of this deliciousness, that's on them. I will happily eat it all for them.
Roasted and Spiced Butternut Squash
1 large butternut squash
2 generous tablespoon olive oil
1 tsp cumin
1 tsp smoked paprika (regular paprika works too!)
1/2 tsp curry powder
1/4 tsp cayenne pepper
1 tablespoon mixed dried herbs such as oregano, rosemary, thyme (I use this)
Salt and Pepper, to taste
Preheat the oven to 400 degrees.
With a fork, puncture the butternut squash all over. Place in the microwave for one minute, remove and peel (the microwave method makes this a lot easier. You can also but precut butternut squash, they have it at Costco!). Slice in half and scoop out the seeds. Dice into 1-2 inch chunks.
Place the cut up squash on a rimmed baking sheet. Drizzle with olive oil and all spices and herbs; toss until well coated. Roast in the oven for 30 minutes, until squash is slightly browned. Eat it.