Spice-Crusted Roasted Butternut Squash |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Roasting cut-up vegetables at high heat until lightly carmelized brings out their inherent sweetness. Found this in Cooking Club magazine. Ingredients:
1 lb butternut squash, peeled, cubed (3/4 inch, 4 cups) |
2 cups cipollini onions or 2 cups shallots, quartered |
1 teaspoon paprika |
1 teaspoon cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
4 teaspoons olive oil |
Directions:
1. Heat oven to 450*. Spray rimmed baking sheet or roasting pan with cooking spray.
2. Combine all ingredients except oil in large bowl; toss with oil to coat. Arrange in single layer on baking sheet. Bake 25-35 minutes or until tender and browned in spots, turning several times.
|
|