Spice-Roasted Butternut Squash with Smoked Sweet Paprika

[Guest guest]

Spice-Roasted Butternut Squash with Smoked Sweet Paprika

 

 

1 large butternut squash (pumpkin)

1 teaspoon smoked sweet paprika

1 teaspoon garlic powder

1 teaspoon onion salt

1 teaspoon fresh ground black pepper

2 teaspoons balsamic vinegar

3 tablespoons (45 ml) extra virgin olive oil

 

 

1. Preheat oven to 375 F (190 C).

 

2. Cut ends off butternut squash, peel, and slice lengthwise.

 

3. Remove seeds and chop into 1 inch (2.5 cm) cubes.

 

4. In a medium bowl, combine spices, oil and vinegar into a paste.

 

5. Add squash and toss until coated.

 

6. Arrange the squash cubes in one layer in a roasting pan.

 

7. Roast for 20 minutes, toss once, and cook for an additional 25

minutes or until the squash is browned and is tender throughout.

 

 

Serves 6.