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Butternut Squash

I have recently fallen in love again with butternut squash.

I have always liked it, but now that I have given myself permission to buy the pre-cut variety instead of wrestling with peeling the big cumbersome squash, it’s a dream on my table in 40 minutes.

Here is my favorite new recipe that I’ll be preparing this Thanksgiving for my family:

Spiced Butternut Squash

  • 2 1lb. 4oz. packages butternut squash or 3 medium butternut squash, peeled, seeded, and cubed
  • 2 teaspoons curry
  • 2 teaspoons Garam Masala ( an Indian Spice blend, every supermarket has it)
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Preheat oven to 425.

Spray two shallow baking pans with non-stick spray or olive oil mister.

Combine spices in small bowl.

Toss cubed squash in a large bowl with spices and coat evenly.

Pour into prepared pans and roast for approximately 40 minutes, tossing occasionally  to insure even roasting.

This recipe can be served warm or at room temperature.

Enjoy and please feel free to share your favorite butternut squash recipes below.



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