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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Jani Faizan
[email protected]I highly recommend this recipe.
Sk Sabbir
[email protected]This is my go-to recipe for roasted squash.
Jason Giffney
[email protected]I've made this recipe several times and it's always a hit.
David Dogbey
[email protected]This recipe is a winner!
Dear 5 Kumar
[email protected]I'm going to make this recipe for Thanksgiving dinner.
Wasif King
[email protected]This recipe is a great way to use up leftover squash.
salman ashraf
[email protected]Yum! I can't wait to try this recipe.
Rabbani Nadaf
[email protected]Roasted squash is one of my favorite fall dishes. This recipe looks delicious!
RIPON YT
[email protected]I'm definitely going to try this recipe the next time I have squash on hand.
Sk Arif
[email protected]This is a great recipe for a healthy and flavorful side dish.
Monir Islam
[email protected]I'm not a big fan of squash, but this recipe changed my mind. The squash was roasted perfectly and the spices were just right.
Farhad Anwar
[email protected]I love this recipe! The squash is roasted to perfection and the spices give it a great flavor.
Volkatic UK
[email protected]This recipe is a delicious and easy way to enjoy roasted squash. The combination of spices and herbs gives the squash a wonderful flavor.