Sunday, November 15, 2009

Orange Spice Butternut Squash

Because it's in season in the colder months, we eat a lot of winter squash (acorn, butternut, etc.).  
We usually eat it with soy-free Earth Balance and brown sugar or maple syrup, but sometimes you want something a little different. This variation will be a staple in our menus this fall and winter. Keep this in mind for a Thankgsiving side dish!

We shared this recipe with Wellness Weekend, Gluten-free Fridays and Slightly Indulgent Tuesdays.  Please check out the other recipes!

Sweet and Savory Winter Squash

Serves 4

5-6 cups peeled and cubed (approx. 1-inch cubes) winter squash
2 tablespoons orange juice
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon chili powder
1/4 teaspoon salt

Preheat oven to 425.
In a large bowl, combine orange juice, olive oil and seasonings.
Add squash cubes, toss to coat. Let sit for 15 minutes.
Pour squash and marinade onto a baking sheet.
Bake 25 to 30 minutes, or until squash is tender. (After 10 minutes, flip the squash around.)

Happy Cooking!

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1 comment:

  1. YUM, I have some squash that I need to use up!1 Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from