ROASTED SQUASH TOSS
Steps:
- 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.
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Daniel Speedwell
[email protected]I followed the recipe exactly, but my squash didn't turn out as tender as I would have liked.
Rwigyema Victoria Nsekanabo
[email protected]This dish was a bit too bland for my taste.
Rumana Lucky
[email protected]I'm not a huge fan of squash, but this dish was surprisingly good. The dressing really makes it.
Usama Rajput
[email protected]This recipe is a keeper! I'll definitely be making it again.
Phone Tech
[email protected]I love that this dish is healthy and flavorful. It's a great way to get your veggies in.
Ovro Nil
[email protected]This dish is so versatile. I've made it with different types of squash and it's always delicious.
Shaun Moffitt
[email protected]The dressing is amazing! I could drink it straight from the bowl.
Bina Baroi
[email protected]This dish is a great way to use up leftover squash. I added some roasted chickpeas for extra protein and it was a perfect fall meal.
Moses Protter
[email protected]Easy to make and delicious! I used a mix of butternut squash and acorn squash and it turned out great.
White Hacker
[email protected]This roasted squash toss was a hit! The squash was perfectly roasted and the dressing was flavorful and tangy.