Roasted Seasoned Winter Squash Medley

Roasted Spiced Winter Pumpkin Medley is flavored with a hearty, sweet, tangy and smoky blend of spices. So good and a big hit with my husband!

Toasted Spiced Winter Pumpkin Medley

My plan last night was to make pumpkin soup for dinner, but I wanted to try this recipe so I made a fried chicken instead and served it as a side dish – Tommy didn't stop raving. He's a big fan of sweet winter pumpkins, but since I tend to like savory foods, this was the perfect balance.

Perfect addition to a turkey or chicken meal. You can use any winter squash, I used half a small butternut, buttercup, and delicatessen squash. If I had used the whole thing I would have used two pans, but I plan to use the rest in another recipe.

Tips:

Be careful not to overfill the parts as this will prevent steaming.

Check out this EASY tip to peel and cut the pumpkin! This makes tackling this big pumpkin easier and faster in just a few steps.

SPICE MIX – This makes enough spice mix for a couple of recipes. Keep the rest in a ziplock bag to prepare roasted vegetables or baked french fries another night.

How to make roasted winter squash

More squash recipes you'll love

Toasted Spiced Winter Pumpkin Medley

Preparation time: 10 min

Cooking time: 45 min

Total time: 55 min

A winter pumpkin medley roasted with a hearty, sweet, flavorful and smoky spice – so good and a huge hit for my husband!

• 1 tablespoon Onion powder
• 1 tablespoon Garlic powder
• ½ teaspoon smoked peppers
• ¼ teaspoon Cayenne pepper
• ½ teaspoon kosher salt
• 2 TL Brown sugar
• 2 lbs mixed winter squash, Butternut, kabocha, etc., peeled and cut into 3/4-inch cubes
• 1 tablespoon unsalted butter, melted
• 1 tablespoon olive oil

• Preheat the oven to 400 degrees.

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

• In a large mixing bowl, mix the pumpkin, butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and stir well.

• Place the pumpkin on a parchment-lined sheet pan and bake for 40-45 minutes, stirring every 15 minutes for even browning. Sprinkle with 1 1/2 teaspoons more spice mixture. Stir gently and serve hot.

Portion: 3/ 4 cup, Calories: 140kcal, Carbohydrates: 21stG, Protein: 2G, Fat: 6.5G, Sodium: 54mg, Fiber: 3.5G, Sugar: 6thG

Blue Smart Points: 3

Green Smart Points: 3

Purple Smart Points: 3

Points +: 4th

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

Posted 20th September 2020 by Gina

Don't miss a recipe!

Receive new free recipes and exclusive content straight to your inbox: