Roasted Squash Toss
Ingredients
- 2 cloves garlic, minced
- 1/4 C EVOO
- 2 Tbsp dark brown sugar
- 2 Tsp ground cumin
- 2 Tsp red chili flakes
- 1 Tsp cinnamon
- Kosher salt
- Freshly ground black pepper
- 1 (2 lb) butternut squash, peeled, seeded and cut into 1/2" cubes
- 1 (1 1/2 lb) acorn squash, seeded and cut into 1/2" cubes
- 1/2 C almond sliver
- 1/2 orange, zested and juiced (about 1/3 C juice & 1 Tbsp zest)
Details
Servings 6
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
Preheat oven to 425o.
In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes, and cinnamon. Add squash cubes and toss well to coat evenly. Season with salt and pepper. Place on 2 sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring halfway through baking, about 25-30 minutes.
while baking, place slivered almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes.
Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
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