Squash Bakes (not fries)
The air is crisp, the leaves are changing colour, and squash is filling the stands at the Farmer’s Market. It is squash season. I am happy. By February, I will be over squash and craving fresh spring greens, but right now I am all about squash. Here is a quick and easy squash side dish we enjoyed this week and a couple photos from the pumpkin farm.
Little Butternut Squash Bakes
Hot and spicy from the chilli powder, sweet from the butternut squash, and a hint of salty, these little guys will wake up all of your taste buds. I created these little bakes because I wanted squash chilli but I like to slow cook my chilli and I didn’t have the time.
- 1 small butternut squash, peeled and but into ½ inch squares
- 1 teaspoon chilli powder
- ½ teaspoon cumin powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
Preheat oven to 400Fdegrees. Line a baking sheet with parchment paper.
Toss the prepared squash, spices, salt and olive oil in a large bowl. Spread the seasoned squash on the prepared baking sheet. Bake for 30 minutes. After 30 minutes, flip the squash and bake an additional 15 minutes. Serve immediately.