Roasted Butternut Squash

This late summer, early fall dish uses the sweetness of the squash and is balanced by the earthiness of the seasoning. You can adjust and omit spices to your taste, but keep to the 425F degree oven with at least one flip during roasting to get that ideal, crispy edge.

Ingredients:

• 1 medium-sized butternut squash (about 2 lbs.); peeled, seeds removed and cut into ¾ inch chunks 
• 2 tablespoons olive oil; enough to coat each piece
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne (optional)
• Fresh ground black pepper

Directions:

1. Pre-heat an oven to 425F degrees. Line a medium (half) sheet pan with parchment paper.
2. In a large bowl, combine the butternut squash and half the oil and spices. Toss the squash and add the remaining oil and spices, tossing once more to ensure every piece is coated.
3. Spread the seasoned squash onto the lined baking sheet ensuring all the pieces are separated. Once the oven is heated, place the pan on the bottom rack.
4. Roast for 20 minutes, then carefully take the pan out and stir/flip the squash, ensuring plenty of space. 
5. Roast an additional 15 to 20 minutes, or until browned on the edges.
6. Transfer to a serving bowl and serve hot or chilled. Finish with fresh chopped parsley.

Notes:

• You can use precut squash, given the difficulty of peeling and cutting a whole guard.
• You can add almost any herb or spice you enjoy. The cumin and the cayenne help balance the sweetness of the caramelized squash.

Salt Swaps:

• This dish lets the natural sweetness of the squash shine without adding any sodium.