1.5 pound acorn squash seeded cut into 1/2-inch cubes
0.5 cup almond slivers
2 pound butternut squash peeled seeded cut into 1/2-inch cubes
1 teaspoon cinnamon
2 tablespoons brown sugar dark
2 cloves garlic minced
2 teaspoons ground cumin
6 servings kosher salt and pepper black freshly ground
0.3 cup olive oil
0.5 orange zest juiced ()
2 teaspoons chili flakes red
Equipment
bowl
frying pan
oven
Directions
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon.
Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper.
Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes.
Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
