Sweet and Smoky Butternut Squash

I always have trouble coming up with a veggie side item for taco night that my kids will happily eat. This is usually my go to, as the flavors all work well with the rest of the meal.
Sweet and Smoky Butternut Squash
I always have trouble coming up with a veggie side item for taco night that my kids will happily eat. This is usually my go to, as the flavors all work well with the rest of the meal.
Steps
- 1
Preheat the oven to 400°F. Line a large baking tray (or two smaller ones) with foil and grease it. Set it aside.
- 2
Prepare the squash by peeling it, removing the seeds and slicing into even sized cubes. Place the squash cubes in a large bowl.
- 3
Drizzle the oil over the squash, then sprinkle over the seasonings and use a wooden spoon to toss it all together to evenly coat everything.
- 4
Place the squash onto the prepared baking tray(s). You want to spread it out somewhat so it roasts rather than steams.
- 5
Place it in the oven for 13 minutes, then flip and return to the oven for an additional 13 or so minutes, until it has begun to develop a nice, golden hue and is tender.
- 6
Serve immediately and enjoy!
Similar Recipes
More Recipes
-

Rice Cooker Matcha Sponge Cake with Matcha Custard
Hiroko Liston
-

Hiroko Liston
-

Tran Truong
-

Nicky
-

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Pragati Hakim
-

Prachi Phadke Puranik
-

Crispy Fried Potatoes with Vinegar and Salt
Phenny Sharon -

Swati Sheth
-

Vidyutaa Kashyap
-

Stephanie Michele
-

Cleo54
-

Ham and pickle crescent pinwheels
Stephanie Michele
-

Reidphoto
-

Stephanie Michele
-

Devi Amlani
-

The Credit Crunch Cooke (Sarah Winkle)
-

jenscookingdiary
-

Ham and pickle crescent pinwheels
Stephanie Michele
-

Folakeladejo@gmail.com -

Shruti Raman( legendet100)
-

Minda
-

radhika sanga -

TheKidChef
-

Abhipsha Sahoo



Comments