Roasted Spiced Squash

By devogirl

Ingredients

• 2 tablespoons EVOO, plus more if needed
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• coarse salt
• 3 pounds butternut squash - peeled, seeded and cut into 3/4-inch cubes (about 8 cups)
• 1/3 cup chopped fresh chives

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Preheat the oven to 425 degrees.

2. In a small bowl, mix 2 tbsp. EVOO, the brown sugar, cinnamon, paprika and 1 tsp. salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more EVOO and toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.

3. Transfer the squash to a serving dish. Top with chives.