Tuesday, November 13, 2012

Sweet 'n Spicy Roast Squash - Butternut miss it!

Roasted squash is fantastic vegetable, but if you want to add a little kick to recipe and add some flavour, this recipe is for you. Subtle sweetness from the brown sugar and cayenne pepper for a little heat makes a really satisfying addition to this great gourd.  You could also use acorn squash as an alternative.

Serves 4-6 (depending on the size of the squash)

1 whole butternut squash
1/8 cup of vegetable oil
1/3 cup brown sugar
1 tablespoon cayenne pepper
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat the oven to 375 degrees
1. Peel the butternut squash using a vegetable peeler or paring knife, trim the top and bottom, cut in half and remove the seeds. Cut the squash into 1 1/2" cubes. Put in a bowl, and toss with vegetable oil.
2. In a second bowl, mix together sugar and all the spices. Toss the squash into the spice mixture coating evenly.
3. Put the squash on a cookie sheet and roast for approximately 30 minutes, until the squash is fork tender.

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