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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sweet and spicy roasted butternut squash. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Jump to the Sweet and Spicy Roasted Butternut Squash Recipe or read on to see our tips for making it. This dish is a hit wherever I take it, and is usually demanded at family dinner gatherings! You can use whatever spices you like.
Sweet and Spicy Roasted Butternut Squash is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sweet and Spicy Roasted Butternut Squash is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook sweet and spicy roasted butternut squash using 12 ingredients and 1 steps. Here is how you can achieve that.
What needs to be prepared of Sweet and Spicy Roasted Butternut Squash:
- Make ready black pepper
- Take salt
- Get pumpkin pie spice
- Take onion powder
- Get granulated garlic
- Make ready smoker paprika
- Take balsamic vinegar
- Get olive oil
- Get brown sugar
- Prepare two of cayenne pepper optional
- Prepare \2 cup of maple syrup
- Take peeled and cubed butternut squash
This Sweet Spiced Roasted Butternut Squash Soup is perfect for cool Fall days. Butternut squash soup is one of those Fall comfort foods that grace the menus of. Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe.
How to Process To Make Sweet and Spicy Roasted Butternut Squash:
- Line baking pan with foil. Coat foil lightly with olive oil. Peel butternut squash, cut into 1 inch cubes. Toss and coat squash in seasoning mixture and spread out on foiled and greased pan. Roast 25 mins in a *375 degree oven and turn/flip squash. At this point I mixed another 1 tbls Olive Oil, 1 tbls balsamic vinegar and 1 tbls brown sugar together and poured onto the squash. I sprinkled cayenne, (which is optional) and baked another 15-20 or until tender and nicely browned.
Winning recipes almost always begin with fresh ingredients and a little. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. The base of this spicy butternut squash soup is made from roasted butternut squash. We know that you can easily cook it on the stove-top or oven.
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