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.