This may not be your typical Sunday afternoon football snackie, but a bowl of salty, slightly spicy, caramelized cubes of butternut squash fit the bill for me last weekend. This easy-to-make hot snack (or side dish) has all the nesty appeal of french fries, with a lot more nutritive bang. So, snack away!
Zesty Caramelized Butternut Squash
1 butternut squash, peeled and cubed into 1/2″ pieces
2 Tbsp olive oil
1/4 tsp granulated garlic (or slightly less garlic powder)
1/4 tsp freshly ground black pepper
1/2 tsp ground coriander seed
1/2 tsp salt
Garnish: 2 to 3 scallions, white and green parts thinly sliced
Preheat oven to 400 F. Line one large or two small baking trays with parchment paper. Toss butternut squash with other ingredients (except scallions) in a large bowl until well coated. Spread out on baking trays and roast in the oven for 15 minutes. Check on the squash and stir the cubes around, making sure none of them are burning. Roast for another 12 to 15 minutes, until brown and caramelized along the edges, and tender all the way through. Serve the squash hot, garnished with sliced scallions.