Recipe for Roasted Butternut Squash with Smoked Sweet Paprika

Roasted Butternut Squash with Smoked Paprika

Ordinarily I wouldn’t notice you this time of year, Butternut.

But there you were, a solitary darling in last season’s outfit. Sturdy and dependable, just a bit out of place in a crowd of slender asparagus. Remembering the good times we’ve had since I discovered the recipe for Roasted Butternut Squash with Smoked Sweet Paprika from Kalyn’s Kitchen, I took you home.

See you in September.

Spicy Roasted Butternut Squash with Smoked Sweet Paprika

adapted from Kalyn’s Kitchen and her friend Margarethe

One butternut squash, peeled and cut into about 1 inch pieces
2 T cooking oil (canola, olive, grapeseed — virgin coconut might be interesting)
2 t balsamic vinegar (optional)
1 T smoked sweet paprika
1/4 t ground cayenne (optional)
1/2 t salt

Preheat oven to 375 degrees.

Place squash into a large mixing bowl and drizzle with the oil and vinegar (if you are using vinegar —sometimes I do, sometimes I don’t). Use your hands to toss the squash around until every piece is well coated with oil. Mix smoked paprika, cayenne and salt in a small ramekin. Sprinkle onto the squash and toss with a spoon or plastic spatula (not your hand!). Turn it out on to a large rimmed baking sheet, evenly spacing each piece of squash.

Place into oven and bake for 25 minutes, then turn the squash over to bake for another 15 or 20 minutes. Remove from oven and gently transfer to put a ceramic bowl for serving. Add salt and black pepper to taste.

Other Recipes using Butternut Squash
Roasted Butternut Squash with Lemon, Thyme and Parmesan from Kalyn’s Kitchen
Butternut Squash Stuffed Poblanos from More Please by Margie
Roasted Butternut Squash Lasagna with Smoky Marinara from A Hint of Honey
Butternut Squash in Fresh Green Curry from Champaign Taste