Recipe: Spicy Peanut Roasted Butternut Squash

By popular demand, I’m going to share one of my favorite ways to cook butternut squash. This one requires a few special ingredients, but you can find them at most grocery stores, especially those selling organic goods.

This serves about 8 people. Cut the recipe in half for a single pan.


1 (approx 5 lb.) butternut squash, peeled and seeded
1/4 cup olive oil
1/2 cup powdered peanut butter (you must go with powdered, not regular peanut butter)
1 tablespoon garlic powder
2 teaspoons smoked paprika (smoked rather than normal, much more tasty!)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground black pepper


Heat the oven to 350 degrees. Coat 2 rimmed baking sheets with cooking spray.

Cut the peeled and seeded squash into bite-size pieces and place in a large bowl. Drizzle squash with olive oil, then toss to coat evenly.

In a small bowl, mix together powdered peanut butter, garlic powder, smoked paprika, chili powder, cumin, salt and pepper.

Using a silicon spatula, toss the squash while sprinkling the seasoning mixture over it. Continue to toss until all of the squash is well coated.

Transfer squash to prepared baking sheets, using the spatula to scrape the oil and seasonings from the bowl. Arrange the squash in an even layer. Roast 25 minutes. Use a spatula to flip the squash, then roast another 20 minutes, or until lightly browned and tender.


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