I really love butternut squash. I just like the flavor. The texture. I just like it. I like it roasted, sauteed, pureed…you name it. I even make a really yummy soup with it My Creamy Butternut Squash Soup with Peppered Bacon is delicious! Even Michael and Christopher love it – and they consider it “chick food”!
The only downside to butternut squash is how difficult it is to peel and cut it. I’ve actually killed an electric knife in the process! When I’m making soup, I now bake the squash whole until it’s soft enough to peel and cut.
I actually took a shortcut with this yummy recipe and bought squash that had already been peeled and cubed. When I saw it at the grocery store, I was so excited! All the yummy butternut squash flavor without the hard work!
This dish is wonderful and smoky with the flavors of cumin and chili powder. It was a perfect side dish to go with our Crispy Spicy Baked Shrimp and Tomato Parmesan Orzo. Our weekend splurge meal was fantastic!
Smoky Roasted Butternut Squash
- 3 12-ounce bags of cubed butternut squash (or 1 butternut squash, cubed)
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of garlic salt
- 1 teaspoon of salt
Preheat oven to 425 degrees. Combine ingredients in a large bowl and toss to completely coat. Pour coated cubes onto a large baking sheet and spread evenly into a single layer. Bake at 425 for 30-45 minutes – or until cubes are tender.
Well Duh #1: If using your own butternut squash, cut it into 1-inch cubes.
Well Duh #2: I found my squash at Walmart in the produce section. It was in bags that looked like this:
It really made this dish super easy!
Well Duh #3: You could, of course, use coconut oil instead of olive oil. You just have to melt it first.
This was one easy and delicious dish! Brees and Patriot even agreed since I accidentally dropped a couple of pieces that were instantly inhaled by my canine vacuum cleaners! The human vacuum cleaners loved it, too!