Happy Monday,
I wanted to share this recipe with you – Roasted Butternut Squash: Serve this hot out of the oven or room temp. Perfect side dish for BBQ and grilling backyard parties.
I adore roasted veggies….. roasting them is actually one of the ways I found that turned me into a veggie lover! Go figure… I think your kids will enjoy this as well as my friends out there trying to stay away from potatoes and my diabetic loved one’s who need a low GI / Glycemic Index food choice.
Start with a Butternut Squash – I often get mine pre-cut in the store – this is for sure worth the extra $$$. They can be a pain in the A– to cut and frankly a wee bit dangerous (for me at least). Place them is a larger Ziploc baggie.
Next Prepare the marinade
Pepper, garlic powder, cumin powder, turmeric, curry, cayenne pepper (to taste – I like it spicy) Punjab spice, paprika and olive oil. Add your spices and oil and pour into the bag. Seal it and mix it all together – letting it sit for 10 min or so – just to coat. Preheat oven to 425
Place on baking sheet and roast for 30 min or more depending on your size pieces. Should be fork tender and brown and slightly crispy.
These are so satisfying and the sweet. The caramelization along with the heat from the cayenne & curry are Yum Yum Yummy – try it and let me know! Remember great fiber, low GI and satisfies that potato craving.
Ciao – Amici Miei ( See ya later my friends!)
