Wednesday, January 2, 2013

Spiced Butternut Squash

Here's the first of two sides in the Latin menu.

Spiced Butternut Squash
from Bon Appetit, January 2000, and found at Epicurious
click to print

4 lb butternut squash, peeled, seeded, cut into 1-inch cubes
1/3 c canola or vegetable oil
2 tbsp Latin Spice Mix
1/4 tsp cayenne pepper

Preheat oven to 400°F.

Toss all ingredients in large bowl to coat.

Arrange squash on large rimmed baking sheet.

Bake until squash is tender and beginning to brown, stirring occasionally, about 45 minutes.

Transfer squash to bowl.

Well, that was easy. I almost forgot the cayenne pepper and made sure to stir it in before transferring the squash to the baking sheet. And then when my parents and I ate it we decided that the squash was just overly-spiced. Instead of a little break from the Latin Spice Mix between pork bites this was just more, and more, and more Spice. Next time I'll make it point to ease up on the spice quantity, especially if I do the pork again. Otherwise, a decent recipe, very simple to execute.

Oh, and it should be noted that the squash was left on the baking sheet while the pork baked. While the pork rested after roasting, the squash was briefly warmed back up before transferring to a bowl for serving.

  • butternut squash: $3.18
  • canola oil: $0.33
  • 2 tbsp Latin Spice Mix: $0.50, SWAG
Total: $4.01 or about $0.67 for each of six servings.