Chili Roasted Winter Squash

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.roundsCut into evenly sized cubes – these are around an inch on each side.cutArrange 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
sheetRoast 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.pic4
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.doneIt 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.

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18 Responses to Chili Roasted Winter Squash

  1. Jessie says:

    Holy mackerel, this looks amazing! (And thanks for the link!)

    a.k.a. The Hungry Mouse

  2. Laura ~Peach~ says:

    drool! that just looks YUMMMMMMMMY

  3. TSannie says:

    never met a squash I didn’t love – and this looks terrific!

  4. noble pig says:

    This sounds spectacular! What a great winter dish.

  5. Gayla says:

    I love squash. This looks deeelicious.

  6. imbeingheldhostage says:

    ooooh, my Hubby will like this! Thanks!

  7. Chocolate Shavings says:

    This looks delicious – you definitely can’t have too many recipes for cooking with squash!

  8. Kevin says:

    Chili roasted squash sounds really good. That is one big squash!

  9. Catalina says:

    sounds good!!!! I will try it for sure! Thank you!

  10. RennyBA says:

    Delicious! Thanks for sharing in all its details and with great pictures too! Very exotic to a Norwegian :-)

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  13. beverlyz says:

    Looks just awesome!

  14. yummmmmmy i gonna try this

  15. The Padrino says:

    This looks good to me I’ve never had that type of squash before.

  16. GR says:

    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.

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