Description
The perfect way to add a special autumnal touch to your roasted squash.
Ingredients
Scale
- 3 small Butternut squash
- 3 small Kabocha squash
- 1 orange, sliced thin
- ½ cup Liokareas Orange olive oil
- 2 tsp salt
- ¼ cup brown sugar
- 1 tsp harissa powder
- 1 tsp cumin
- 1/8 tsp cayenne
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the oil, sugar, salt and spices.
- Cut the squash in half and scoop out the seeds and fibrous matter.
- Place about a tablespoon of the oil mixture in one of the squash halves, and rub it into the flesh. You don’t have to worry about the exterior rind. Repeat with the other pieces of squash.
- Place a quarter of an orange slice into the “bowl” of each squash.
- Bake on a baking sheet for approximately 30 min (or until flesh is fork tender).
- Serve immediately.