13 Reviews of Spice-Roasted Butternut Squash With Smoked Sweet Paprika

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.

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.

From: Fran6

On Sep 25, 2009

I love butternut squash and I LOVE this recipe. (I also love smoked paprika!) My only change was to use 1/2 tsp. onion powder and 1/2 tsp. salt - didn't have onion salt. I'll be making this often.

From: BarbryT

On Sep 2, 2007

Very good. I actually preferred it today, room temperature, as a snack. Spicier than I expected but tasty. I love cooking with significant amounts of paprika, especially smoked paprika. Thanks for posting this.

From: sunshinestarr

On May 1, 2008

Delicious.

From: yamakarasu

On Nov 12, 2009

I really didn't want the generic sweet squash recipe, and this was perfect! All of those spices worked perfectly together, and I really liked how you create a paste with the spices and the liquids. It stayed on the squash a lot better than say, drizzling oil over it and sprinkling on the spices. I only had regular paprika; I'll have to try it with smoked sweet paprika sometime. Thanks!

From: tara portee

On May 20, 2008

This was terrific! The only reason I give this a four instead of a five is that peeling a butternut is a real pain! Nonetheless, the taste was just wonderful. I thought the spice amounts were perfect and I wouldn't change a thing. I don't like super spicy food and this was well within my tolerance limits. Even semi-picky hubby ate his whole helping.

From: hepcat

On Jan 15, 2007

This was very good. I finally got to use the smoked paprika I recently bought - boy, that stuff is great!! This was very easy and although I prefer a sweet squash dish, I did enjoy the smokey flavors in this dish. It was also very convenient because we just threw some potatoes on the other side of the pan and it was all done at the same time. We served with "Crispy Balsamic Baked Chicken Breasts #157032", which went nicely together. Thanks for sharing!

From: Doc's Mom

On Nov 29, 2008

I used 2 medium butternut squashes. Peeling was rather simple, I cut the squash in half, seeded, with cut side down, I cut off the ends and peeled with regular ole peeler… easy! I roasted earlier in the day and just put them in a dish, cover with foil and served at our Thanksgiving meal latter in the day. My DH kept saying, I don’t like butternut squash… but this is really good! The flavors were perfect!

From: pigtailone

On Nov 2, 2009

wonderful...i dislike sweet squash...this was just right...i will add more pepper next time...and maybe some garlic...but it was very good..served with broiled pork steaks