Sweet & Spicy Butternut Squash

By BobN

Ingredients

• 1 (3/4 to 1 lb.) butternut squash
• 1 Tbsp. Central Market Organics Chili Powder
• 1 tsp. each: Central Market Organics Ground Cumin and Minced Garlic
• 1/2 tsp. salt
• 2 Tbsp. H-E-B Light Olive Oil
• 1/4 c. H-E-B Mediterranean Honey

Preparation

Step 1

Heat the oven to 400 degrees F. Line a baking sheet with foil and set aside.


Wash the butternut squash and then cut in half lengthwise using a large, sharp knife. Remove the seeds and then cut the squash into 1-inch thick wedges.


Combine the chili powder, cumin, minced garlic, and salt in a small bowl. Brush the inside of the squash wedges with the olive oil and sprinkle each with the spice blend. Place the wedges on the prepared baking sheet and roast on the center oven rack for 30 minutes or until the wedges are fork tender.


Serve the roasted squash with a drizzle of Mediterranean Honey