Roasted Winter Squash with Cumin Cinnamon and Chili Oil


Fall is my favorite time of year. The change in the air. The change in the daylight. And the shift in the seasonality of food. All of it coming together to create the warm, cozy, hearty feelings and tastes that kick start autumn.

And cumin is one of my favorite spices and when you pair it with a sweet starch like squash and then turn up the heat with chili oil it takes the flavors to a whole new level.



1-2 winter squash like butternut, acorn or delicate seeded, peeled (if desired) and cubed

1 TBS ground cumin

1 tsp ground cinnamon

1tsp sea salt

1 glug olive oil

1 TBS chili oil

freshly ground black pepper

fresh cilantro or mint chopped

preheat the oven to 400

Prepare the squash and place in a large bowl. Toss with oils, salt, pepper and cinnamon cumin.

Spread out on a cookie sheet and roast until the squash is fork tender and caramelized (about 30 min). Sprinkle with fresh cilantro or mint.

Tanda CookComment