Most salad ingredients may not be in season, but citrus fruits are bountiful and extra sweet at this time of year. This winter citrus salad is the perfect plate to chase away any blues. I call it a winter salad, but a basil-mint citrus salad…
Month: January 2019
I love butternut squash, but sometimes plain butternut squash gets a little boring. Let’s jazz it up with this sweet n spicy butternut squash! It’s gorgeous and crispy, with a little kick of heat and a sweet finish. If you like sweet potato fries, you’ll love these. However, it’s not the most beautiful recipe. These sweet n spicy butternut squash chunks should look a bit charred, and that’s okay. With this recipe, color means flavor.
Cutting up a butternut squash can be difficult. I’ve found that microwaving it for a minute or two helps a lot. Then peel the squash with a potato peeler, cut it in half lengthwise, scrape out the seeds, and cut off the ends before cutting it into chunks. Use a really big, sharp knife, and you’ll be just fine.
- 1 medium butternut squash, cut into bite-size chunks
- 1/4 cup olive oil
- 1/3 cup brown sugar
- 2 tablespoons paprika
- 1 1/2 tablespoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter
Place the squash chunks in a large mixing bowl and drizzle with olive oil. Mix all spices together and toss with the squash chunks until evenly coated.
Bake on a sheet pan at 425 F for 15 minutes. Then flip the squash and continue baking for 10 to 15 minutes or until crisp and slightly charred. Toss with butter and serve warm. Enjoy!