Southwestern Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions. Utterly addicting flavor explosions.

If this recipe looks familiar it’s because I copied it from my southwestern roasted potatoes. I couldn’t help myself. I loved them so much I wanted to recreate them again with my favorite winter squash.

An uncooked, butternut squash is one of the hardest things to peel and cut. I have an easy fix for that. Did you know you can roast the squash whole? Well, I’m here to tell you it’s possible. For this recipe I don’t roast it until it’s fully cooked – about 25 minutes will soften the skin making it easy to peel. The flesh will still be firm but tender enough to cut into cubes without having a knock-out, drag-out fight with it.

Southwestern Butternut Squash

The cubes are tossed in olive oil then coated with the spices and seasoned with salt and pepper. Since they’re already halfway cooked they don’t take long at all – check them often by piercing them with a fork – you don’t want them to overcook because they will turn into mush.

This kicks off the “12 weeks of Winter Squash”! I’ll be sharing at least one squash recipe a week with you for the next three months. Hope you’re a squash lover like me. . . If not maybe by the end I can turn you into one. Thanks to Joanne of Eats Well With Others and Heather of Girlichef for putting this cool group together!

Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Rating: 51

Cook Time: 1 hour

Yield: 4 servings

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions.

INGREDIENTS:

1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
coarse salt and fresh black pepper

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
  2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
  4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
  5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

Notes:

Adapted from Southwestern Roasted Potatoes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-butternut-squash/

Comments

  1. Becki's Whole Life says

    Great tip on cooking the butternut squash without peeling first. My least favorite thing about eating it. Your recipe sounds fabulous and the spices sound perfect for squash! I linked up my one and only squash recipe:-)

  2. Cheese with Noodles says

    To make it go even quicker, you can toss the whole squash in the microwave for a few minutes to soften it before cutting it up! I always poke it with a knife a few times so it doesn’t explode, but I’m not sure that’s actually necessary. Anyway, this recipe looks awesome- I’ve done basically the same thing with sweet potatoes. Yum.

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