Spice-Crusted Roasted Butternut Squash

CJAY's Note:

Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4

Yield: 3.0 cups

• 1 lb butternut squash , peeled, cubed (3/4 inch, 4 cups)
• 2 cups cipollini onions or 2 cups shallots , quartered
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 1⁄8; teaspoon cayenne pepper
• 4 teaspoons olive oil

Directions:

1. Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
2. Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.

Reviews

[breezermom]

A different twist on roasted butternut squash. I'm used to coating with butter and using brown sugar....just a go to recipe. This one spiced it up a bit, and made the squash totally different! I'll make this again as a side for mexican! Made for football tag. Thanks for sharing!

[Sydney Mike]

Great way to do up squash, for sure! Followed the recipe right on down & really liked these spicy bites! I did bake them just the 25 minutes & that worked out just fine for us! A nice keeper of a recipe that will be made several more times within the next 2 months! Thanks for sharing it! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]

[**Mandy**]

Yum, the pumpkin in this spice mix was delicious..I would have liked if the pumpkin had a bit more crispness to it..mine was quite mushy when cooked, but nevertheless this was tasty!