This year, we're expanding even more. You may remember that we always included a linky tool in our weekly posts, so that you could share the winter squash recipes that you made during a particular week, as well. Well, we're doing that again this year...but we've also invited a bunch of our friends to join us on Mondays. One can never have too many winter squash recipes.
Spice-Roasted Butternut Squash and Red Onions
by
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Keywords: roast side squash spice onions Thanksgiving American fall winter
Ingredients (serves 4-6)
- 1 med-large butternut squash
- 1 large red onion
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon roasted ground coriander
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne
- fresh cilantro, to garnish
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Rinse and scrub the butternut squash, cut off the ends, cut in half lengthwise, and scoop out the seeds. Cut it into 1/2-inch thick half-moons. I don't peel my butternut squash when I'm roasting it, as I love the chewy texture the skin takes on when roasted; it is entirely edible. If you'd rather peel it, feel free.
Peel the onion and cut into into half, and then into wedges (12 or so total). Toss the spices and salt together in a small bowl.
Place the squash and onions onto the prepared baking sheet and drizzle with the olive oil; sprinkle the spice mixture over the whole shebang. Use your hands to turn everything around a bit, so all sides get some goodness. Make sure everything is in a single layer when you're done.
Slide into preheated oven and roast for 25-30 minutes, turning halfway through, until tender and golden brown in spots.
-adapted from Woman's Day Magazine Nov 2013
Let's celebrate Winter Squash in style...
