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Roasted Squash Toss


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  • 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)


Servings 6
Preparation time 20mins
Cooking time 50mins


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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