Side
Roasted Seasoned Winter Squash Medley
Tender cubes of mixed winter squash roast until their edges turn golden and crisp, the brown sugar and smoked spices melting into a sweet, smoky glaze that clings to each bite. Butter and olive oil keep the centers soft and silky while a gentle heat lingers from the cayenne.
- Total
- 55 min
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 4
Nutrition per Serving
- Calories
- 140
- Protein
- 2g
- Carbs
- 21g
- Fat
- 7g
- Fiber
- 4g
- Sugar
- 6g
- Sodium
- 54mg
Ingredients
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tsp brown sugar
- 2 lb mixed winter squash (butternut, kabocha, etc., peeled and cut into 3/4 –inch cubes)
- 1 tbsp unsalted butter (melted)
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
- In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat.
- Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.