Side Pannel
Southwestern Roasted Butternut Squash
Southwestern Roasted Butternut Squash
- Recipe Submitted by Cool Whip on 09/06/2014
Category: Holiday, Peppers
Ingredients List
- 1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
- 2 - 4 tablespoons olive oil, divided
- 1/2 teaspoon chile powder
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional
- coarse salt and fresh black pepper
Directions
1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.
2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.
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