Roasted Seasoned Winter Squash Medley Recipe
A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.
You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.
This makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.
Roasted Seasoned Winter Squash Medley
Sodium: 54 mg <b style=”background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.86px; line-height: 19.404px;”>
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
2 tsp brown sugar
2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
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.
Pin It To Save For Later!
Keywords: Roasted Seasoned Winter Squash Medley