1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (251g) Recipe makes 6 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar
Calories 165
Calories from Fat 63		(38%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 816mg		23%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 4.8g	19%
	Sugars 5.1g
Protein 2.4g		4%
detailed view... how is this calculated?

Spice-Roasted Butternut Squash With Smoked Sweet Paprika

Recipe #200194 | 1 hour | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: What's Cooking?
Dec 11, 2006

An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.

SERVES 6 (change servings and units)

Ingredients

1 large butternut squash
1 teaspoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil

Directions

1
Preheat oven to 375.
2
Cut ends off butternut squash, peel, and slice lengthwise.
3
Remove seeds and chop into 1 inch cubes.
4
In a medium bowl, combine spices, oil and vinegar into a paste.
5
Add squash and toss until coated.
6
Arrange the squash cubes in one layer in a roasting pan.
7
Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

Questions about this recipe?

Featured Reviews for This Recipe

From: Messy44

On Nov 27, 2009

Outstanding. The smoky paprika with the squash is just fantastic. Made for Thanksgiving and will make often as I am a squash lover. Thanks so much!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CaliCook

On Nov 26, 2009

I made this last year for Thanksgiving, and everyone liked it so much I'm making it again this year. That's saying a lot because most of our family menu is very traditional. This is so much better than gooey marshmallows!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Annacia

On Jan 11, 2007

I loved this. It's so nice to have squash that isn't sweet for a change. I had a smaller squash and cut back on the oil 1 1/2 tbsp but left the seasonings as ask for. The 45 mins in the oven brings out the natural sweetness of butternut and that was very nice against the savory seasonings.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Karen67

On Jan 15, 2007

I really liked this recipe. I love squash, but this is the first time that I every had a spicy savory dish. I did use Hungarian sweet paprika instead of smoked sweet paprika, onion powder instead of onion salt, and added 1/4 tsp salt (since I didn't have onion salt). It was also really easy. I started my prep for dinner with this, and then made my main dish while this was cooking. By the time the squash was ready, so was everything else.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 15 reviews