Roasted Seasoned Winter Squash Medley
adapted from: http://www.skinnytaste.com/2015/10/roasted-seasoned-winter-squash-medley.html
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tsp brown sugar
2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
Preheat oven to 400 degrees.
In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.
The first 5 ingredients would be an excellent spice mix for other items such as pork chops, sweet potatoes, soups and stews. I eliminated the salt from the original recipe – but if you feel like the mix needs it, add 1/2 tsp. kosher salt.
12 oz pork loin
Mrs. Dash Chipotle seasoning
1 tbs olive oil
16 oz green pepper, mushrooms, green onions, squash mixture
Optional: Tortillas, Sour Cream, Cheese, Salsa, Avocado, Sauces, fresh vegetables
In a crock pot, cook pork loin sprinkled with seasoning. I recommend Mrs. Dash Chipotle seasoning – but feel free to use a favorite. I cook mine for about 6 hours on low – but monitor to ensure that your pork cooks completely.
In a pan, heat olive oil and cook green peppers, mushrooms, green onions, squash mixture. You can use whatever vegetables you prefer for this, but this is my typical combination. Season as desired. I don’t use salt – but that is a personal preference and it would probably be better if I did. Cook till vegetables are tender. Enjoy!
Serve with tortillas of choice if desired. Maybe also be good on a bed of lettuce. Garnish with sour cream, cheese, salsa, avocado, and/or sauce of choice. I don’t eat tomatoes, but those and any number of other vegetables (lettuce, cabbage, etc) might be perfect to add to this. I try to keep it a 8 oz per person raw or 4 oz per person cooked guideline.
Also – I use this combination with most proteins: shrimp, chicken, steak, etc. Cooking method may vary by protein.