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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.

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