Tuesday, February 2, 2016


 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.

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