Roasted Seasoned Winter Squash Medley

Roasted Seasoned Winter Squash Medley – a wonderful combination of sweet, spicy, smoky and savory flavors.

A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!

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.

Roasted Seasoned Winter Squash Medley – a wonderful combination of sweet, spicy, smoky and savory flavors.

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.

To peel and cut the squash, check out this EASY tip!

This makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.

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Roasted Seasoned Winter Squash Medley

A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!

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

 

Directions:

  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
  3. 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.
  4. 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.

Nutrition Information

Yield: 4 servings, Serving Size: 3/4 cup

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 4
  • Calories: 140 calories
  • Total Fat: 6.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 54mg
  • Carbohydrates: 21g
  • Fiber: 3.5g
  • Sugar: 6g
  • Protein: 2g
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Roasted Seasoned Winter Squash Medley – a sweet, savory, spicy combination!