Roasted Spiced Squash


  • 1/3 cup chopped fresh chives
  • 2 tablespoons EVOO, plus more if needed
  • 3 pounds butternut squash - peeled, seeded and cut into ¾-inch cubes (about 8 cups)
  • coarse salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 tablespoon brown sugar

1. Preheat the oven to 425 degrees. In a small bowl, mix 2 tbsp. EVOO, the brown sugar, cinnamon, paprika and 1 tsp. salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices ar...

View full recipe at SpringPad


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