It’s about that time now when pumpkins and squashes start winning the battle. The country can’t keep up. We can’t make pumpkin pies, pumpkin soups, and pumpkin breads fast enough to prevent them from outnumbering us. We’re tripping over pumpkins of all sizes, and squashes of all shapes, at apple orchards, in grocery stores, and in our case, right as we enter the building into our store…
We’re left with little choice as we near Halloween. We either take our carving knives and slice them with an artistic touch into jack-o'-lanterns, or simply chop them to pieces, roast them good, and gobble them up!
With one too many butternut squash taking up space on our kitchen counter this week, we’ve been chopping & roasting them with a sinister delight. Coating each piece with olive oil, sweet honey, and just a little Worcestershire sauce. Then adding a savory note by interspersing the golden pieces with crushed garlic cloves. And finally, sprinkling our Thai Sriracha Sea Salt to give this delicious side dish – or weekend snack – a salty tinge of spiciness.
Roasted Butternut Squash with Thai Sriracha Sea Salt
by Season with Spice
Ingredients:
1 butternut squash (or pumpkin or kabocha squash) – cut into small cubes
2 tbsp olive oil or coconut oil
2-3 tsp honey or maple syrup
1 tsp Worcestershire sauce
4-5 garlic cloves – unpeeled, lightly smashed
Freshly ground black pepper
Generous sprinkles of Season With Spice’s Thai Sriracha Sea Salt
Method:
1. Preheat the oven to 400F.
2. Place the chopped butternut squash in a baking dish, and toss gently with oil, honey/maple syrup, and Worcestershire sauce. Lightly season with freshly ground black pepper. Place the garlic cloves in between the squash pieces.
3. Bake for about 35-40 minutes or until golden, turning over once. Remove from oven and sprinkle on Thai Sriracha Sea Salt. Serve as a side dish, or a weekend snack.
by Season with Spice
Ingredients:
1 butternut squash (or pumpkin or kabocha squash) – cut into small cubes
2 tbsp olive oil or coconut oil
2-3 tsp honey or maple syrup
1 tsp Worcestershire sauce
4-5 garlic cloves – unpeeled, lightly smashed
Freshly ground black pepper
Generous sprinkles of Season With Spice’s Thai Sriracha Sea Salt
Method:
1. Preheat the oven to 400F.
2. Place the chopped butternut squash in a baking dish, and toss gently with oil, honey/maple syrup, and Worcestershire sauce. Lightly season with freshly ground black pepper. Place the garlic cloves in between the squash pieces.
3. Bake for about 35-40 minutes or until golden, turning over once. Remove from oven and sprinkle on Thai Sriracha Sea Salt. Serve as a side dish, or a weekend snack.
