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Roasted Spiced Squash

Roasted Spiced Squash

by 7 people

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Makes: 8 to 10 servings

Prep: 15 mins

Bake: 425°F 20 mins

  • 2 tablespoons EVOO, plus more if needed
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • coarse salt
  • 3 pounds butternut squash - peeled, seeded and cut into 3/4-inch cubes (about 8 cups)
  • 1/3 cup chopped fresh chives
  1. Preheat the oven to 425 degrees. In a small bowl, mix 2 tbsp. EVOO, the brown sugar, cinnamon, paprika and 1 tsp. salt. Divide the squash between 2 large, foil-lined, rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more EVOO and toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
  2. Transfer the squash to a serving dish. Top with chives.