Health & Fitness

Roasted Seasoned Winter Squash Medley

Roasted Seasoned Winter Squash Medley is seasoned with a savory, sweet, spicy and smoky seasoning blend. SO good and a huge hit with my husband!

Roasted Seasoned Winter Squash Medley

My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He’s a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.

Roasted Seasoned Winter Squash Medley – a wonderful combination of sweet, spicy, smoky and savory flavors.

Perfect complement to a turkey or chicken dinner. You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.

Tips:

Be careful not to crowd the pieces, which avoids steaming.

To peel and cut the squash, check out this EASY tip! It makes tackling this large squash way simpler and faster in just a few quick steps.

SPICE MIX – This makes enough spice mix for a few recipes, store the rest in a ziplock bag to make roasted veggies or baked fries another night.

How To Make Roasted Winter Squash

peeling winter squashroasting winter squash on a sheet panspice mixwinter squash going in the oven

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Roasted Seasoned Winter Squash Medley

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!

1 tablespoon onion powder1 tablespoon garlic powder½ teaspoon smoked paprika¼ teaspoon cayenne pepper½ teaspoon kosher salt2 tsp brown sugar2 lbs mixed winter squash, butternut, kabocha, etc., peeled and cut into 3/4 –inch cubes1 tablespoon unsalted butter, melted1 tablespoon olive oil

Preheat oven to 400 degrees.

In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.

In a large mixing bowl, toss squash with butter and olive oil.  Add 1 tablespoon of the spice mixture to the bowl and toss well to coat.

Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture.  Toss gently to coat and serve hot.

Serving: 3/4 cup, Calories: 140kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6.5g, Sodium: 54mg, Fiber: 3.5g, Sugar: 6g

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Points +: 4

Keywords: baked butternut squash recipes, sheet pan recipes, winter squash

posted September 20, 2020 by Gina

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