Roasted Seasoned Winter Squash Medley

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 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.

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.

peeling winter squash
roasting winter squash
spice blend for winter squash
winter squash going in the oven

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

3
Freestyle Points
140
Calories
Total Time: 55 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
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
  •  

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.

Nutrition

Serving: 3/4 cup, Calories: 140kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6.5g, Sodium: 54mg, Fiber: 3.5g, Sugar: 6g
Freestyle Points: 3
Points: +4
Keywords: Gluten Free, Vegetarian Meals