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Recipe of the Week

Week 4

Roasted Butternut Squash

Makes 4 servings.

  • 4-5 cups butternut squash, peeled and cut into 1 inch cubes
  • 2 T olive oil
  • 1/2 tsp. kosher salt
  • fresh ground black pepper
  • sea salt, for seasoning cooked squash

Spice Mix (makes enough for 5 batches)

  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne pepper
  • A pinch ground cloves

Preheat oven to 475F. 

Peel butternut squash with vegetable peeler, cut off ends, and cut squash into cubes about 1 inch square. Put squash in plastic bowl and toss with olive oil, salt, pepper, and 1 tsp. spice mixture. Stir well to get oil and spices evenly distributed on cut surfaces of the squash.

Spray roasting pan with olive oil or nonstick spray and arrange squash in a single layer. Roast about 40-50 minutes, turning every 15 minutes or so. Squash is done when it is soft and slightly browned on quite a few of the edges.  Season with sea salt, and serve hot.

This spice mix is also great on other roasted vegetables. 

  • 19 October 2012
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