Roasted Spiced Butternut Squash

I am obsessed with butternut squash. This recipe was inspired by SEASON WITH SPICE on Pinterest.

Ingredients:

• 1 butternut squash (I buy mine at Vitamin Cottage)
• extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon leaf oregano
• 1/2 teaspoon hot smoky paprika
• 3 teaspoons granulated garlic
• 3/4 teaspoon salt
• pepper to taste

Directions:

Preheat oven to 425-degrees. 

I wash the skin of the butternut squash; something my daughter-in-law taught me, which makes a lot of sense. 

To prepare the squash, use a potato peeler. Cut off both ends and cut in half. Scrape out the seeds and cut the squash into wedges. Place wedges in a large bowl and drizzle with olive oil. Use your hands to make sure all pieces are coated. Line a baking pan with parchment paper and arrange the wedges in a single layer. 

Combine the cumin, oregano and salt and distribute evenly on the top of the wedges. Add the minced garlic and the broken up pieces of bay leaf. Lastly, grind fresh pepper to taste.

Bake for about 30 minutes until starts to brown and pieces are tender when pierced with a fork. Remove the bay leaves before serving.

Other spices to consider: cayenne pepper, curry, or garam masala.

The roasted butternut freezes beautifully. Simply unthaw and reheat.