Thursday, January 22, 2009

Got a great butternut squash side dish?

Yes! It's a little bit spicy and a little bit sweet and of course, the color is intense. Show off your winter veggies...
This recipe for calls for the main ingredient to be peeled and cubed. It may seem like a daunting task at first, but once you cut the squash down into easily managed pieces it can be diced up in a snap. Check out the step-by-step photos below to see what we mean.... Enjoy!

1 pound butternut squash, peeled and cut into one inch cubes
1/4 cup olive oil
1 small garlic clove, minced
1 teaspoon maple syrup
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400F. Lightly grease a baking sheet. In a large bowl, mix oil with all ingredients except butternut squash. Mix well and taste to check seasoning. Toss squash pieces in spice oil to coat and arrange in a single layer on the baking sheet.
Roast in the oven for 15 minutes, stirring once, until cooked through and still holding their shape. Serves 4 as a side dish.
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