Spicy Roasted Butternut Squash with Smoked Sweet Paprika

Ingredients

• 1 very large butternut squash, peeled and cut into 2 lbs. of 1 inch cubes
• 1 tsp. smoked sweet paprika
• 1 tsp. garlic powder
• 1 tsp. onion salt
• 1 tsp. fresh ground black pepper
• 2 tsp. balsamic vinegar
• 2 T extra-virgin olive oil, plus a little more to brush or spray the roasting pan
• Salt and more fresh ground black pepper for seasoning cooked squash if desired

Directions

1. Heat the oven to 375F/190C. Peel the butternut squash and cut it into 1 inch cubes, or start with pre-cut squash cubes if that makes life easier.
2. In a small bowl, combine the smoked sweet paprika, garlic powder, onion powder, fresh ground black pepper, and balsamic vinegar. Slowly whisk in the olive oil until the mixture comes together.
3. Add the squash cubes to a medium plastic or glass bowl, pour in the paprika and oil mixture, and toss until the pieces are evenly coated.
4. Coat a flat baking sheet with olive oil or non-stick spray. Spread the squash over the pan in one layer, placing the cubes so they have room to brown.
5. Roast the squash for 25 minutes, then take the pan out of the oven and flip the pieces over. A flat metal turner works well here, with a fork for any stubborn pieces.
6. Return the pan to the oven for 15 minutes, then remove it and turn the squash again. Slide it back into the oven and keep roasting until the squash is very tender and well browned, about 5-15 minutes longer. Watch it carefully near the end. The full roasting time will be about 40-50 minutes, depending on the size of the cubes and the pan you use.
7. If you’d like, finish the cooked squash with a little more fresh ground black pepper and some salt.
8. Serve hot or at room temperature.