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Monday, January 18, 2016
Spicy Roasted Squash
One butternut squash-peeled, seeded and cut into 1-inch cubes 2 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 teaspoon Italian seasoning 1/4 teaspoon cayenne pepper Kosher salt freshly ground pepper
How to make this recipe
Preheat the oven to 425°.
In a large bowl, toss the squash with the olive oil, then add spice mixture.
Season with salt and pepper.
Spread the squash on a baking sheet in a single layer
Roast in the oven for about 40 minutes, until tender and lightly browned tossing once halfway through.
Transfer to a bowl and serve.
John and Judy both agreed make sure there is a WHOLE squash used for this amount of spice or it would be too spicy. Both liked it!