Spice Roasted Butternut Squash With Smoked Sweet Paprika Food

SPICE-ROASTED BUTTERNUT SQUASH WITH SMOKED SWEET PAPRIKA

Steps:

• Preheat oven to 375.
• Cut ends off butternut squash, peel, and slice lengthwise.
• Remove seeds and chop into 1 inch cubes.
• In a medium bowl, combine spices, oil and vinegar into a paste.
• Add squash and toss until coated.
• Arrange the squash cubes in one layer in a roasting pan.
• Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees centigrade.
• Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.
• Cube the flesh.
• Put the olive oil in a roasting tin and place in the oven.
• Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.
• Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.
• Roast for 30-35 minutes, turning from time to time until tender and golden brown.

SPICE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425°.
• In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.
• Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.