A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.
You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.
To peel it, I used a potato peeler and a sharp knife to cut it into small cubes. This makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.
Roasted Seasoned Winter Squash Medley
Servings: 4 • Serving Size: 3/4 cup • Weight Watchers Points+: 4 pts
Calories: 140 • Fat: 6.5 g • Protein: 2 g • Carb: 21 g • Fiber: 3.5 g • Sugar: 6 g
Sodium: 54 mg
- 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, etc.), peeled and cut into 3/4 –inch cubes
- 1 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
Preheat oven to 400 degrees.
In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.