Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sweet and spicy roasted butternut squash. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Sweet and Spicy Roasted Butternut Squash is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Sweet and Spicy Roasted Butternut Squash is something that I’ve loved my entire life. They’re nice 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 get started with this recipe, we have to first prepare a few ingredients. You can cook sweet and spicy roasted butternut squash using 12 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Sweet and Spicy Roasted Butternut Squash:
- Get 1 teaspoon black pepper
- Make ready 1 teaspoon salt
- Take 1 teaspoon pumpkin pie spice
- Take 1 teaspoon onion powder
- Make ready 1 teaspoon granulated garlic
- Make ready 1 teaspoon smoker paprika
- Make ready 2 tablespoons balsamic vinegar
- Make ready 2 tablespoons olive oil
- Prepare 2 tablespoons brown sugar
- Take Pinch two of cayenne pepper optional
- Prepare 1 \2 cup of maple syrup
- Prepare 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.
Steps 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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