Saturday, October 15, 2011

Slightly Spicy Roasted Butternut Squash

















Apologies for the lengthy lapse in postings, life has been crazy busy. We hope everyone’s autumn is off to a great start. For the last few weeks, we have been enjoying the bounty of fall produce – apples, pears, kale, brussel sprouts, turnips, and parsnips. One of our absolute favorites is butternut squash. We love it in everything from soups to baked goods. But nothing beats simply roasting this flavorful vegetable. In the recipe below, a blend of Latin American spices and a long roasting in the oven really bring out the natural sweetness of the squash. We hope you enjoy it as much as we do!

Slightly Spicy Roasted Butternut Squash
1 Large Butternut Squash (3-4 pounds), peeled, seeded, and cut into large pieces
2 Tablespoons Olive Oil
4 garlic cloves, minced
1 teaspoon ground Cumin
1 teaspoon ground Cinnamon
1 teaspoon Oregano
1/4 teaspoon ground Nutmeg (freshly grated if possible)
1/4 teaspoon Cayenne Pepper (or more to taste)
1 teaspoon of Sea Salt + more to taste

1)Preheat the oven to 400 degrees.
2)Coat the squash pieces with the oil, garlic, and spices.
3)Spread the squash in an even layer on a cookie sheet – use two cookie sheets if necessary to ensure you have a single layer.
4)Roast the squash for 45 minutes – 1 hour, until the squash is tender and beginning to caramelize.
5) Enjoy nice and hot.
*Refrigerate leftovers - they are a great addition to salads.


As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!

8 comments:

  1. Ashlie,
    This looks yummy. I am printing it to try it. I also have a question for you. We have loved eating Sea Cuisine® Honey Chipotle Salmon, but Sams no longer carries it, and I can't find it anywhere. It is amazing Salmon that is breaded and seasoned perfectly. The girls love it too. Have you ever tried a recipe like this?

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  2. Hi Naomi! I hope you guys like the squash. As far as the salmon, I've never made a breaded version, but I have seen several recipes. They typically use panko bread crumbs, which are a little more delicate than traditional bread crumbs - they are usually right next to the regular bread crumbs in the grocery store. You should be able to find dried chipotle pepper (may be called chipotle chili powder) on the spice isle near the chili powder. You could just add some of the ground chipotle, salt, pepper, and probably a little cumin to the bread crumbs then coat the fish fillets with the seasoned bread crumb mixture. *You can also find canned chipotles (in adobo sauce) near the mexican food, but it is quite a bit spicier than the powder. I hope it turns out well :)

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  3. I've recently discovered butternut squash and this looks like a great recipe for my first time making it on my own!

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  4. Hi you two!
    I really love the spices you have for your Roasted Butternut Squash. It looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

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  5. I made these tonight and they're delicious!! My only question is: should they be crispy on the outside? Because they're not...Not a big issue at all, just wondering...

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  6. Nope, they doesn't really get crispy, carmelized on the edges, but not crispy - because of the texture and high water content, I don't think winter squash will get crispy in the oven. But, I'm glad you enjoyed the recipe!

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  7. I did! Can the same recipe be used with sweet potatoes, or should adjustments be made?

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  8. The recipe should work well with sweet potatoes - though I haven't tried it. Because sweet potatoes are a bit more dense than squash, you might have to bake them a bit longer? Let us know how it turns out if you give it a go :)

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