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Squash Toss

Ingredients
  

  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 T brown sugar
  • 2 tsp cumin
  • 2 tsp red chili flakes
  • 2 tsp cinnamon
  • 1 butternut squash, seeded, peeled and cut into cubes
  • 1 acorn squash, seeded, peeled and cut into cubes
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • In large bowl, mix together the garlic, olive oil, brown sugar, cumin, chili flakes, and cinn.
  • Add squashes and stir to coat.
  • On parchment paper lined cookie sheet, add squash cubes.
  • Spread out cubes on sheet.
  • Bake for 20 minutes and stir.
  • Bake for another 5-10 minutes until squash is caramelized.
  • This dish is oh, so tasty.
  • The caramelization on the squash, combined with the heat of the chili flakes is wonderful.
  • Definitely a dish to serve if you are entertaining any vegetarians.
  • I served my squash toss on basmati rice-but you could double this recipe for a stand alone dish.
  • Technique: How to Roast Squash/Pumpkin
  • Roasting a squash/pumpkin is quite simple.
  • Line a cookie sheet with parchment paper.
  • I also spray the paper with Pam so that the squash/pumpkin does not stick.
  • Using a sharp knife, cut top and bottom off of pumpkin, this way it will not roll around when you are slicing it.
  • Cut the pumpkin then up into chunks.
  • Remove the seeds and the peel.
  • Once this is done, place slices/cubes on cookie sheet and place in 350 degree oven for 1-1 ½ hours.
  • Check on the squash after 30 minutes and flip pieces over.
  • Once soft, remove from oven.
  • For the sugar pumpkin, I put the cooked pieces into my food processor and processed until smooth.
Tried this recipe?Let us know how it was!