Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet and smoky butternut squash. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Sweet and Smoky Butternut Squash is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Sweet and Smoky Butternut Squash is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have sweet and smoky butternut squash using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet and Smoky Butternut Squash:
- Prepare 1 medium butternut squash
- Take 2 tbsp. olive oil
- Get 1/2 tsp. each salt, pepper, ground cumin, smoked paprika
- Take 1/4 tsp. ground coriander
- Take 1/8 tsp. each ground cinnamon, cayenne pepper
Peel the skin off of the entire butternut squash. Smoky Butternut Squash and Three Bean Chili If your house is anything like ours, last week wasn't our most inspired in terms of cooking. Smoked Butternut Squash (halves) - A Fall staple prepared on the grill for an easy dinner recipe on the weekend or weeknight. Oh, and it might be one of the best butternut squash recipes I've ever had.
Instructions to make Sweet and Smoky Butternut Squash:
- Preheat the oven to 400°F. Line a large baking tray (or two smaller ones) with foil and grease it. Set it aside.
- Prepare the squash by peeling it, removing the seeds and slicing into even sized cubes. Place the squash cubes in a large bowl.
- Drizzle the oil over the squash, then sprinkle over the seasonings and use a wooden spoon to toss it all together to evenly coat everything.
- Place the squash onto the prepared baking tray(s). You want to spread it out somewhat so it roasts rather than steams.
- Place it in the oven for 13 minutes, then flip and return to the oven for an additional 13 or so minutes, until it has begun to develop a nice, golden hue and is tender.
- Serve immediately and enjoy!
Half the squash, scoop out the guts, season, smoke, then eat. Cut the stem off the butternut squash with a sharp Chef's knife. Peel the butternut squash with a sharp vegetable peeler. Cut the squash in half lengthwise (from stem-end to base) and scoop out the seeds and fibers with a spoon. A colourful vegetarian barbecue idea, these roasted butternut squash have a sweet, smoky flavour and are loaded with tasty fillings.
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