Saturday, October 15, 2011
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!