A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
My plan last night was to make pumpkin soup for dinner, but I wanted to test out this recipe, so instead I made a roasted chicken and served this as a side – Tommy did not stop raving. He's a huge fan of sweet winter squashes, but since I tend to like more savory foods this was the perfect balance.
You can use any winter squash, I used half of a small butternut, buttercup and delicata squash. If I used the whole thing I would have used two pans, but I plan on using the rest in another recipe.
To peel it, I used a potato peeler and a sharp knife to cut it into small cubes. This makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.