Baked Mexican Butternut Squash
Published: 04/27/2017
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.
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