Roasted Winter Squash Medley

Ingredients

• 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) garlic powder
• 1/2 teaspoon (2.5 ml) smoked paprika
• 1/4 teaspoon (1.2 ml) cayenne pepper
• 1/2 teaspoon (2.5 ml) kosher salt
• 2 teaspoons (10 ml) brown sugar
• 2 pounds (.9 kg) mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4-inch cubes
• 1 tablespoon (15 ml) unsalted butter, melted
• 1 tablespoon (15 ml) olive oil

Directions

1. Preheat oven to 400°F. In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
2. In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon (15 ml) of the spice mixture to the bowl and toss well to coat.
3. Place squash on a sheet pan lined with parchment and bake for 40–45 minutes, tossing every 15 minutes, to allow for even browning. Finish by sprinkling with 1 1/2 (7.3 ml) teaspoons additional spice mixture. Toss gently to coat and serve hot.