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BUTTERNUT SQUASH - Roasted Squash Toss (Sunny)
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Roasted Squash Toss Recipe courtesy of Sunny Anderson Ingredients | |
| 2 cloves | garlic, minced |
| 1/4 cup | olive oil |
| 2 tablespoons | dark brown sugar |
| 2 teaspoons | ground cumin |
| 2 teaspoons | red chili flakes |
| 1 teaspoon | cinnamon |
| Kosher salt | |
| freshly ground black pepper | |
| 1 (2 pound) | butternut squash, peeled, seeded and cut into 1/2-inch cubes |
| 1 (1 1/2 pound) | acorn squash, seeded and cut into 1/2-inch cubes |
| 1/2 cup | almond slivers |
| 1/2 | orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest) |
Directions
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/roasted-squash-toss-recipe.print.html?oc=linkback
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