I like eating food that is in season- it’s fresh and flavorful. Fall vegetables, especially squash, are such wonderful comfort food as the leaves turn and the weather cools. A friend in college showed this recipe to me, and now it is a fall staple. It’s also quick and super versatile.
Roasted Butternut Squash:
small butternut squash
1/4 tsp salt
3/4 tsp smoked paprika
1/4 tsp cumin
sprinkle of garlic powder
1 Tbsp olive oil
Preheat the oven to 400 F. Cut the neck off of the butternut squash, peel it and then cut into one-inch cubes. Peel the bottom bulb, cut in half, and scrape out seeds with a spoon. Cut into cubes. Toss cut-up squash with spices and olive oil. Spread on a baking pan and roast in the oven for 15-20 minutes, turning the squash with a spatula halfway through. Let cool.
I think the paprika suits the taste of the butternut squash well, but it would be easy to change the spices in this recipe to cinnamon and nutmeg, or something else you like.
For dinner, I ate this squash wrapped in a pita with hummus, ground beef and yogurt. It was delicious. I have also served it as a side dish on its own, or as an appetizer on toast with hard cheese.