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!

"Bon Appetit!"

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