Roasted Squash Toss Recipe

Name: Roasted Squash Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 and 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)

Servings: persons

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 and 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)

1
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon.
2
Add squash cubes and toss well to evenly coat.
3
Season with salt and freshly ground pepper.
4
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.
5
While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes.
6
Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cloves garlic, minced, 1/4 cup olive oil, 2 tablespoons dark brown sugar, 2 teaspoons ground cumin, and more.

Yes, Roasted Squash Toss falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash Toss

How did you like this recipe?

Frequently Asked Questions