Spice-Roasted Butternut Squash With Smoked Sweet Paprika

"An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by djscotec photo by djscotec
Ready In:
1hr
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 375.
  • Cut ends off butternut squash, peel, and slice lengthwise.
  • Remove seeds and chop into 1 inch cubes.
  • In a medium bowl, combine spices, oil and vinegar into a paste.
  • Add squash and toss until coated.
  • Arrange the squash cubes in one layer in a roasting pan.
  • Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

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Reviews

  1. Holy crap. This is absolutely delicious. The spice, the way it cooks (so moist and tender inside). Love, love, love. I can't tell if I used smoked paprika (sweet Hungarian for sure, but the label is hand-written and lacking), and I definitely used LESS OLIVE OIL. Instead of 3 tbsp, I just used 3 tsp. I couldn't tell the difference, so why not save on calories/fat?<br/><br/>I want to eat this every day for the rest of my life. Even then, I wouldn't be eating it often enough.
     
  2. Perfect butternut squash. I loved the smokiness from the paprika. It was a great side dish!
     
  3. Based on reviews, made for a dinner party of 8. Wish I’d tried it first! The squash was lost in all the spice & oil. Ugggh.
     
  4. Easy to make and delicious. No need to alter this recipe at all, as it's delicious as is.
     
  5. Great recipe. I didn't use smoked paprika but it still tasted great. I did need to add a sprinkling of salt to the finished product to enhance the flavor. We really liked it. We've been primal for a year now and it fits into our diet without modification so this recipe gets extra points for that!
     
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RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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