Roasted Squash Toss

Roasted Squash Toss
Roasted Squash Toss

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

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)

Directions

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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