Recipe of the Week

There are so many kinds of winter squash.  Here is a simple recipe using butternut squash.

Spice-Roasted Butternut Squash and Red Onions (Woman’s Day Kitchen)

Total time: 45 min.; prep: 15 min.; serves 4

Ingredients

• 1 tbsp. light brown sugar
• 1 tbsp. ground cumin
• ½ tsp. ground coriander
• ¼ tsp. freshly grated or ground nutmeg
• .13 tsp. cayenne pepper
• kosher salt
• 2 small butternut squash
• 2 small red onions
• 10 sprig fresh thyme
• 4 tbsp. olive oil

Directions

1. Oven to 425 degrees F. In a small bowl, combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 teaspoon salt.
2. Divide the squash, onions, and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 tablespoons oil, then half the spice mixture.
3. Arrange in a single layer and roast, turning once, until golden brown and tender, 25 to 30 minutes.

Tips & Techniques

Make Ahead: Refrigerate the roasted squash and onions for up 1 day. To serve, bring the vegetables to room temperature, arrange on a baking sheet in a single layer and warm in a 375 degrees F oven for 10 to 15 minutes.