I’m leaving this recipe here because the one on my new blog isn’t exactly the same, but if you want to check that one out, it’s here: Chili Roasted Butternut Squash on The Creekside Cook.
This is another winter squash recipe that is a favorite here. It’s simple, rich and satisfying.
Remember this?
We saw it just a few days ago here. This squash, which weighed 14 lbs made a very tasty soup, but that still left quite a lot of squash that needed a purpose in life.
Roasting a winter squash with the skin on is great for any recipe where you are going to scoop out the cooked squash and squish it up somehow or other. But for this recipe, I peeled the squash and roasted it in cubes, which results in something very different. You would not want to use an acorn or other heavily textured squash for this – a butternut – or this “Argonaut” – is perfect, because it has an entirely smooth exterior – very easy to peel.
Cut into evenly sized cubes – these are around an inch on each side.
Arrange in a single layer on a heavy cooking sheet. As always – I love my parchment paper which keeps things from sticking and makes clean up easy. You can roast on the bare sheet, which has been oiled well first or on foil. Drizzle generously with good quality olive oil and sprinkle with some kosher saul and freshly cracked pepper
Roast at 350 degrees for around 45 minutes, stirring once or twice to get it browned evenly. It should be getting pretty soft, but not totally done at this point, so check after 30 minutes just in case your particular squash is cooking a little faster. Then is is time for the real heat.
Remember my post back in June about spicy rubs and how to make your own? That rub is perfect for this squash – it has lots of heat, a little sweetness from a bit of brown sugar and a touch of garlic and onion to round it out.
I wish I could show you a photo of the rub being sprinkled on and the dots of butter I added at the same time, but alas, for some reason I did not take those photos. Trust me – take a couple tablespoons of butter and stir it gently around the squash cubes. Then sprinkle as generously as you like with the rub, or just a combination of chili, garlic and onion powders. Lower the heat to about 250 degrees and let it roast another half hour to 45 minutes. Make sure it is now nicely soft all the way through and gently scoop it into a serving dish.
It may not be heaven exactly, but it is in the same neighborhood.
Adding a note later: Coasting around food blogs today, I ran across a recipe for some ribs that look like they would go very nicely with Chili Roasted Squash – go check out The Hungry Mouse.
Holy mackerel, this looks amazing! (And thanks for the link!)
+Jessie
a.k.a. The Hungry Mouse
drool! that just looks YUMMMMMMMMY
never met a squash I didn’t love – and this looks terrific!
This sounds spectacular! What a great winter dish.
I love squash. This looks deeelicious.
ooooh, my Hubby will like this! Thanks!
This looks delicious – you definitely can’t have too many recipes for cooking with squash!
Chili roasted squash sounds really good. That is one big squash!
sounds good!!!! I will try it for sure! Thank you!
Delicious! Thanks for sharing in all its details and with great pictures too! Very exotic to a Norwegian :-)
Pingback: Honey Hot Pepper Winter Squash – dlyn
Pingback: Chorizo Mac & Cheese – dlyn
Looks just awesome!
yummmmmmy i gonna try this
This looks good to me I’ve never had that type of squash before.
Oh wow! That looks absolutely delicious, I love how you took an old favorite and added your own twist. You also did an amazing job with the pictures, I will definitely try this recipe over the weekend.
Pingback: Crash Hot Sweet Potatoes | dlyn
Admiring the time and effort you put into your site and in
depth information you offer. It’s awesome to come across a blog every once in a while that isn’t the same unwanted rehashed material.
Fantastic read! I’ve bookmarked your site and I’m adding
your RSS feeds to my Google account.