Roasted Squash Toss

Name: Roasted Squash Toss
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)

11 ingredients

6 steps

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

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.