Side Dish recipe swap ~ Roasted Spiced Squash

I love, love, love these recipe swaps! And I love, love, love squash! The two together- wonderful!!! This one entailed side dishes. And this one was so good!!! According to Coleen, the The Redhead baker, she made it on Thanksgiving, but forgot to snap a picture, so she didn't get to blog it. But, she says her non-veggie-eating brother even liked it.And I am not surprised! This is loaded with yumminess. It's no secret, I don't like Rachael Ray's recipes, moreso because usually something about them doesn't mesh- the time allotment or amounts, etc. Well, the only thing I didn't listen to here was RR's advice about spice clumping... I love little clumps of brown sugar & left them! YUM.

For my part, I gave the swapee a choice between: Patatas Bravas or a veg (minus the sausage): Brussels Sprouts with Pancetta & Apple Chicken Sausage

Let's see what was chosen! Thank you, as always, to Sarah at A Taste of Home Cooking for hosting!!!

<3 Lishie

Roasted Spiced Squash
slightly adapted from Rachael Ray Magazine

•     2 TBSp extra virgin olive oil, plus more if needed ('twas!)
•     1TBSp brown sugar
•     1/2 tsp ground cinnamon
•     1/2 tsp smoked paprika
•     sea salt
•     3 lbs butternut squash - peeled, seeded & cut into 3/4" cubes (about 8 c)

    Preheat the oven to 425 degrees. In a small bowl, mix 2 TBSp extra virgin olive oil, the brown sugar, cinnamon, paprika & 1 tsp salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more oil & toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
    Transfer the squash to a serving dish.