Roasted Winter Squash Medley
With squash in peak season, this recipe combines a variety of winter squash, including butternut, kabocha, acorn or any of your other favorites. The savory seasoning calls for smoked paprika and cayenne pepper for a flavorful side dish that tastes like pure fall.
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 2 tsp brown sugar
- 2 pounds mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4-inch cubes
- 1 Tbsp unsalted butter, melted
- 1 Tbsp olive oil
Preheat oven to 400°F. In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 Tbsp of the spice mixture to the bowl and toss well to coat.
Place squash on a sheet pan lined with parchment and bake for 40–45 minutes, tossing every 15 minutes, to allow for even browning. Finish by sprinkling with 1.5 tsp additional spice mixture. Toss gently to coat and serve hot.
Per serving: Calories: 140; Total Fat: 6.5g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 8mg; Sodium: 54mg; Carbohydrate: 21g; Dietary Fiber: 3.5g; Sugar: 6g; Protein: 2g
Nutrition Bonus: Potassium: 843mg; Iron: 10%; Vitamin A: 477%; Vitamin C: 80%; Calcium: 12%
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