This sweet-and-spicy squash recipe blends bold Indian flavors with the heartiness of an American fall favorite – the butternut squash. A few carrots tossed in competes the picture. The vegetables are tossed simply with olive oil and maple syrup or honey, and roasted until tender and caramelized. Lightly toasted walnuts and some lemon juice takes you to a great finale!

Ingredients (Sweet and Savory Squash)

  • 1 (3- to 4-pound) butternut squash, cut into 1 inch cubes
  • 1 carrot cut lengthwise and into 2 inch slivers
  • ⅓ cup olive oil
  •  ¼ cup honey
  • 1 tablespoon hot smoked paprika
  • 2 teaspoons red-pepper flakes
  • Salt and freshly ground black pepper
  •  ¾ cup walnuts
  • 1 lemon
  • 1 tablespoon finely chopped cilantro (optional)

Method

Prep Time: 10-15 min

Cook Time: 40-45 min

(Serves 7)

  1. Heat oven to 425 degrees
  2. Toss squash with olive oil, honey, paprika and red-pepper flakes on a baking sheet. Season with salt and pepper, and roast  until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
  3. Meanwhile, toast walnuts in a small skillet over medium heat, tossing frequently until they’re
    evenly browned, for 2-3 minutes.
  4. Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more honey. Sprinkle with more salt and more black pepper. Squeeze some lemon juice over everything right before you serve.
  5. If you want to add a dash of green to this dish, garnish with some finely chopped cilantro.
  6. Serve and enjoy!