Planning a taco night? Add a surprising element of spicy-sweet to ANY taco with this chile-roasted butternut squash!
This recipe works best with butternut, because its shape makes it easy to cut into uniform cubes. Other squash varieties will work as well, with a bit more effort. Squash prepared this way makes a great addition to tacos or burritos!
Chile-roasted Butternut Squash
- 1 butternut squash, peeled and cut into ¾” cubes
- 2 tsp. chili powder
- ½ tsp. cumin
- 2 Tbs. olive oil
- ¼ tsp. garlic powder
- ¼ tsp. salt
- Preheat oven to 375⁰. Combine all ingredients in a large bowl, making sure all the squash is coated with oil and seasoning. Spread out on a baking sheet (use two if they are very crowded) and bake for 15 minutes. Flip them around a bit, and bake for 15 minutes more, or until tender and browned.
- Done! Enjoy!