Fall is my favorite time of the year, for many reasons, one of which is food. One of my favorite fall foods is winter squash, because while you can buy almost anything year round these days, winter squash only show up right about now. So the minute I see them in the grocery store, I pick up one or two before I even know what I’m going to do with them.
This recipe is a favorite of mine to make in the fall, but this year, it got an upgrade in flavor, and got a little easier with a little bit of Los Muertos Barbecue seasoning. This seasoning blend is a great swap for all the spices I usually use for this, so it cuts some of the prep time considerably.
A mixture of yogurt, Ava Jane’s Kitchen Avocado Oil, and Los Muertos Barbecue give the squash a tangy sweetness that is a natural pairing for the squash. It’s a perfect side dish to roasted pork or beef, or if it’s still warm enough to grill, a juicy grilled chicken breast.
If you don’t want the hassle of cutting up a squash (I get it!) you can buy cubed squash in your grocery store’s produce section if available. Any variety will do, or you can even swap sweet potatoes if that’s your thing. Just don’t get frozen, cubed squash — it doesn’t roast up nicely, and will turn into mush.
- Preheat oven to 400 degrees F.
- Peel and cut the squash in half and remove the seeds. Cut into wedges.
- In a large bowl, combine the Los Muertos Barbecue, yogurt,and avocado oil. Whisk until combined and add the squash. Coat the squash with the mixture.
- Line a baking sheet with parchment and add the squash slices in a single layer.
- Roast for about 30 minutes, until tender, sprinkle with cilantro and serve.