| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons red chili flakes
- 1 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
- 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
- 1/2 cup almond slivers
- 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)
Instructions
- Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 266 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 705 mg |
Reviews
Really good! My son is allergic to tree nuts so I skipped the almonds. Skipped the OJ too bc that just seemed weird. Fabulous without those two ingredients (and a bit simpler). Note: some seem to think these need to roast a full hour; no, it’s only 25-30 mins. And skin the butternut but not the acorn squash, as stated in the ingredients.
Added roasted pecans, oh my what a great recipe, nice work and write up.
I have been making this dish on Thanksgiving for years! Everyone loves that it adds a slightly different flavor profile to the side dishes….it’s sweet and nutty, yet spicy and garlicky….It totally elevates the meal! and it VEGAN, so my vegan family members can enjoy as well!
Yummy and healthy
very tasty, little heat with the sweet
Absolutely delicious! I added diced apples, eliminated the orange juice and did a 4 minute broil to add crispness.
This is my go-to recipe when I entertain friends. I also use it with potatoes and sweet potatoes and the only adjustment I make is that I up the spices because I like them so. I recommend to not leave out the orange zest and juice because it helps bring out the taste even more. This is a keeper, a perfect recipe-thank you, Sunny!
Sunny my Queen Chef,,,, FIRST I AM SO VERY THANKFUL! Sunny your approach is perfection, & this Recipe is a great example. Here’s why… I am, well I’ll say plenty old enough, and until today I thought Squash was for animal consumption only Lol. Flavor, Flavor, I would NEVER, ever have thought. Sunny is positive, easy to follow/ understand for all cooks/chefs at any level in there culinary skills. I always have to substitute for a thing or too. Sunny give me the confidence to run with my own spins. I had no walnut so I added a bit more than recipe called for because, my dish was so sweet even for my taste, and I also decided to use what I had pumpkin marshmallows. I hoped salted peanuts would help with balance but unfortunate for me it went from too sweet to….. a family announcement explaining why we were removing the layer of pumpkin mashmellows. Thanks to Sunny…..
Rachel,s FYI FOR THIS EASY VERY FLAVORFUL DISH….
~ Peanuts great substitute & MUCH MUCH CHEAPER….
~Pumpkin marshmallows as substitute for plain, Great flavor combo, however for safety, if requested I would highly suggest serving along side.
Next I want Delicious family friendly out of the box recipe to Master….
LOVE YOU ALL, APPRECIATE THE TIME AND INFORMATION
RACHEL ON THE HUNT AGAIN. . . . Ideas/ Requests: keep them coming,,,
I made this recipe on a lark last year for Christmas and it was a hit! I’ve kept it in my “Veggie sides” binder adn have made it 3x this past year. I like the level of spice and it reheats well.
The seasonings were a nice contrast to the sweetness of the roasted veggies. Since I didn’t not have a fresh orange, I substituted about 1/4 cup oj concentrate.