Thanks to a particularly great deal at our Farmer's Market, we have a surplus of squash and thanks to a recent project, we also have a surplus of tortillas. With this in mind, we decided to turn one of our butternut squash into a simple and delicious side-dish that we could also use to fill our handmade wraps.
This squash turned out far better than was expected with the savory cumin and herbs playing so well off the flavors of the sweet butternut and cinnamon made this a mouthwatering flavor explosion!!
To top it all off, this recipe is so incredibly simple to prepare, you can really impress your guests without even breaking a sweat!
Sweet & Savory Cumin-Roasted Butternut Squash
(approx 60 mins)
(makes 6-8 servings)
(~$1.50 per batch)
1 medium butternut squash (diced)
4 cloves of garlic (minced)
2 Tbsp olive oil
1 1/4 Tbsp salt
1 Tbsp Herbes de Provence
1 tsp adobo seasoning
3/4 tsp ground ancho chili pepper
1/2 tsp cumin
1/2 tsp aleppo pepper
1/4 tsp cinnamon
1/4 tsp allspice
Start by preheating your oven to 375 degrees.
In a large roasting pan, toss the squash in olive oil to thoroughly coat before sprinkling the seasonings and garlic on top and mixing them in.
Spread the seasoned squash out into an even layer and then pop them in the oven.
Simply bake for 40-50 minutes, stirring every 15 minutes or so.
When the squash is tender and golden, remove from the oven and serve right away as is, or do like us and grill up some fajita veggies and wrap it in a homemade tortilla (recipe for that here) with your favorite hot sauce (we're using a fantastic peach and datil pepper sauce from a wonderful vendor at our Farmer's Market) for a quick and versatile meal that you'll find yourself craving time and time again!!
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