Sweet and Smoky Butternut Squash
Sweet and Smoky Butternut Squash

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, sweet and smoky butternut squash. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sweet and Smoky Butternut Squash is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Sweet and Smoky Butternut Squash is something which I have loved my entire life.

We wanted to make a fall-themed pasta sauce that would pair well with some ravioli, a nice and comforting meal for chilly nights. In addition, this butternut squash recipe uses ghee, also known as clarified butter. Ghee is made by separating the milk solids and water from the butter fat.

To get started with this recipe, we have to prepare a few components. You can cook sweet and smoky butternut squash using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sweet and Smoky Butternut Squash:
  1. Take 1 medium butternut squash
  2. Take 2 tbsp. olive oil
  3. Take 1/2 tsp. each salt, pepper, ground cumin, smoked paprika
  4. Take 1/4 tsp. ground coriander
  5. Make ready 1/8 tsp. each ground cinnamon, cayenne pepper

So you bought a butternut squash and now it's been sitting on your kitchen counter for a few days. These family-friendly enchiladas are packed with sweet roasted butternut squash, tender corn, and smoky black beans, and then topped with a super-simple, ultra-fresh green salad. Try this delicious Butternut Squash and Smoky Black Bean Salad, that has a smoky kick from the dressing made with adobo sauce, for your next gathering. A great alternative to hummus, this recipe for smoky butternut squash tahini dip is the perfect way to incorporate vegetables into a snack.

Instructions to make Sweet and Smoky Butternut Squash:
  1. Preheat the oven to 400°F. Line a large baking tray (or two smaller ones) with foil and grease it. Set it aside.
  2. Prepare the squash by peeling it, removing the seeds and slicing into even sized cubes. Place the squash cubes in a large bowl.
  3. Drizzle the oil over the squash, then sprinkle over the seasonings and use a wooden spoon to toss it all together to evenly coat everything.
  4. Place the squash onto the prepared baking tray(s). You want to spread it out somewhat so it roasts rather than steams.
  5. Place it in the oven for 13 minutes, then flip and return to the oven for an additional 13 or so minutes, until it has begun to develop a nice, golden hue and is tender.
  6. Serve immediately and enjoy!

Meanwhile, separate the seeds from any stringy flesh and toss with a drizzle of olive oil (about ¼ teaspoon) and a dash of smoked paprika. I was initially going to make this a "Squash Week" before I realized there are no less than a gazillion types of squash Winter squash: These tend to have a thicker skin and can be stored for quite a while (all through the winter). Oh, butternut squash, we adore you. Vegan Butternut Mac and 'Cheese' with Smoky Shiitake 'Bacon'. Everything, from the cashew-butternut "cheese" sauce to the.

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