Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet and spicy roasted butternut squash. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sweet and Spicy Roasted Butternut Squash is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sweet and Spicy Roasted Butternut Squash is something which I’ve loved my entire life. They are fine and they look fantastic.
Jump to the Sweet and Spicy Roasted Butternut Squash Recipe or read on to see our tips for making it. This dish is a hit wherever I take it, and is usually demanded at family dinner gatherings! You can use whatever spices you like.
To begin with this particular recipe, we have to prepare a few components. You can cook sweet and spicy roasted butternut squash using 12 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Sweet and Spicy Roasted Butternut Squash:
- Prepare 1 teaspoon black pepper
- Prepare 1 teaspoon salt
- Prepare 1 teaspoon pumpkin pie spice
- Take 1 teaspoon onion powder
- Prepare 1 teaspoon granulated garlic
- Prepare 1 teaspoon smoker paprika
- Make ready 2 tablespoons balsamic vinegar
- Take 2 tablespoons olive oil
- Prepare 2 tablespoons brown sugar
- Prepare Pinch two of cayenne pepper optional
- Make ready 1 \2 cup of maple syrup
- Take 1 peeled and cubed butternut squash
Spiced Butternut Squash Soup - this quick and easy soup recipe is healthy, delicious and happens to be vegan. This Sweet Spiced Roasted Butternut Squash Soup is perfect for cool Fall days. Butternut squash soup is one of those Fall comfort foods that grace the menus of. Butternut squash is a winter variety squash.
Instructions to make Sweet and Spicy Roasted Butternut Squash:
- Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned.
It's yellow-orange in color and has a smooth surface and an elongated shape. It has a sweet, nutty flavor. When roasted, its sweetness is intensified. Follow this guide on how to perfectly roast butternut squash in a variety. Watch how to make the best butternut squash soup in this short video!
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