Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning combine. SO good and an unlimited hit with my husband!

My plan ultimate night was to make pumpkin soup for dinner, nevertheless I wanted to take a look at this recipe, so instead I made a roasted rooster and served this as a facet – Tommy didn’t stop raving. He’s an unlimited fan of sweet winter squashes, nevertheless since I generally tend to like further savory meals this was the proper steadiness.

Wonderful complement to a turkey or rooster dinner. You must make the most of any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used all the factor I might need used two pans, nevertheless I plan on using the rest in a single different recipe.


Be careful to not crowd the objects, which avoids steaming.

To peel and cut back the squash, do this EASY tip! It makes tackling this large squash means simpler and sooner in just a few quick steps.

SPICE MIX – This makes enough spice mix for a few recipes, retailer the rest in a ziplock bag to make roasted veggies or baked fries one different night.

How To Make Roasted Winter Squash

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Roasted Seasoned Winter Squash Medley

Prep Time: 10 minutes

Cook dinner dinner Time: 45 minutes

Complete Time: 55 minutes

A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and an unlimited hit with my husband!

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tsp brown sugar
  • 2 lbs mixed winter squash, butternut, kabocha, and so forth., peeled and cut back into 3/4 –inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil
  • Preheat oven to 400 ranges.

  • In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.

  • In an enormous mixing bowl, toss squash with butter and olive oil.  Add 1 tablespoon of the spice mixture to the bowl and toss properly to coat.

  • Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every quarter-hour, to allow for even browning. Sprinkle with 1 half of teaspoons further of spice mixture.  Toss gently to coat and serve scorching.

Serving: 3/Four cup, Vitality: 140kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6.5g, Sodium: 54mg, Fiber: 3.5g, Sugar: 6g

Blue Smart Components: 3

Inexperienced Smart Components: 3

Purple Smart Components: 3

Components +: 4

Key phrases: baked butternut squash recipes, sheet pan recipes, winter squash


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