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Monday, November 4, 2013

Spiced Butternut Squash w/ Red Onion {12 Weeks of Winter Squash}

Spiced Butternut Squash w/ Red Onion {#12WksWinterSquash} |
Guess what time it is? WINTER SQUASH TIME!  Yes, today kicks off another edition of the 12 Weeks of Winter Squash!  You may remember last year when Joanne and I would bring you a new winter squash recipe every Monday.  Joanne had already been doing this yearly, but as an effort to incorporate more types of winter squash into my life...explore it...become one with it...I asked her very, very nicely if I could join her.  She said yes.  Love that lady.

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.

Spiced Butternut Squash w/ Red Onion {#12WksWinterSquash} |
I'm kicking off the 12 Weeks of Winter Squash with some Butternut squash that simply been sprinkled with some warm spices, combined with beautiful red onions, and roasted.  It doesn't get much easier.  Or tastier.  Plus, the colors are amazing.  And, I know that I say this with almost every winter squash dish that I make, but... it would make a perfect Thanksgiving side dish.

Spice-Roasted Butternut Squash and Red Onions
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Spiced Butternut Squash w/ Red Onion {#12WksWinterSquash} |
by Heather Schmitt-Gonzalez
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

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
Spiced Butternut Squash w/ Red Onion {#12WksWinterSquash} |
So, are you ready for winter squash season?  I'm so happy to be co-hosting with my friend (the newly engaged- woot!) Joanne of Eats Well with Others, again this year.  We'd love it if you'd cook/bake along with us over the next 12 weeks.  We will be sharing a new winter squash dish every Monday, but you can feel free to link up a squash dish that you've made anytime during the week, as the linky tool will be open through the end of the day on Sunday.  Or, if you're a blogger, and would like to post along with us on Mondays, just let one of us know so that we can add you to the group!

Let's celebrate Winter Squash in style...