Baked Mexican Butternut Squash

If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you.

The seasoning is versatile. It also makes a delicious rub for barbecued meats. See my recipe for Grilled Spicy Chicken Thighs.

2 pounds butternut squash, peeled and cut into 1 inch cubes

2 Tbsp. olive oil

1 ½ tsp. cumin

½ tsp smoked paprika

½ tsp chili powder

Pinch of cayenne

½ tsp. salt

Preheat the oven to 400.

Put the squash in a large bowl and drizzle with the olive oil. Use a spoon to stir the squash to coat each piece with oil.

Mix together the cumin, smoked paprika, chili powder, cayenne and salt in a small bowl. Sprinkle this mixture on the squash and stir to coat the pieces.

Add the squash to a large rimmed baking sheet.

Bake 25-30 minutes until fork tender.

Share Button