Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good and a huge hit with my husband!
Roasted Seasoned Winter Squash Medley
My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.
Perfect complement to a turkey or chicken dinner. You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.
Tips:
Be careful not to crowd the pieces, which avoids steaming.
To peel and cut the squash, check out this EASY tip! It makes tackling this large squash way simpler and faster in just a few quick steps.
SPICE MIX – This makes enough spice mix for a few recipes, store the rest in a ziplock bag to make roasted veggies or baked fries another night.
How To Make Roasted Winter Squash
More Squash Recipes You Will Love
- Parmesan Crusted Delicata Squash
- Roasted Delicata Squash with Turmeric
- Maple Roasted Butternut Squash
- Roasted Acorn Squash with Brown Sugar
- Easy Roasted Spaghetti Squash
Roasted Seasoned Winter Squash Medley
Ingredients
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tsp brown sugar
- 2 lbs mixed winter squash, butternut, kabocha, etc., peeled and cut into 3/4 –inch cubes
- 1 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
- In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat.
- Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.
