Recipe courtesy of Sunny Anderson
Print
Roasted Squash Toss
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

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)

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Roasted Cornish Hens

Recipe courtesy of Cooking Channel

Roasted Sweet Potato Wedges

Recipe courtesy of Tia Mowry

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Trending Videos

Brunch Bonanza

So Much Pretty Food Here