Southwestern Roasted Butternut Squash
  1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down – no need to cut it – on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
  2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Grease a large cookie sheet with 1 – 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
  4. In a small bowl mix together the paprika and cumin. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt to taste.
  5. Roast 25 – 35 minutes until fork tender – don’t overcook or they will get mushy.