With the combination of ghee, olive oil, garlic and Cajun seasoning, this roasted butternut squash will be a new favorite of yours.
Squash is one of my favorite veggies. In fact, it was the first veggie I have eaten as a child. My Mom used to cook it with coconut milk, mash the squash and add little white rice. That’s what I did with my siblings, too. No wonder, squash is their top favorite like me. I must admit that we do the mashing of squash until now.
Although I love squash a lot, I haven’t tried roasting them. I think that’s because whenever I try to attempt trying a different recipe, I still end up cooking the one I grew up eating. This time, I had to fight it.
Roasting squash is very easy. Peeling and cutting is the insane part that I almost knocked at my neighbor’s door to help me with it. 😀 I am very happy that my efforts paid off.
This roasted butternut squash is flavored with homemade cajun seasoning. I am not very familiar with cajun seasoning and I see so many versions so I followed what I felt I’d love. I am very pleased that everything turned out incredibly good! With the combination of ghee and olive oil with garlic, it tastes amazing!
Cajun Spiced Roasted Butternut Squash
- 1 medium to large butternut squash
- 2 tbsp ghee, melted
- 2 tbsp olive oil
- 5 cloves garlic, finely minced
- 2 tsp Cajun seasoning (I have a recipe below)
- Salt and pepper, to taste
- Parsley, roughly chopped, to garnish
- Preheat oven to 420 F. Grease a baking sheet with olive oil or a deep large pan which can accommodate your squash.
- Cut the squash lengthwise, peel and remove the seeds.
- Brush all sides of the squash with olive oil, then sprinkle with salt and pepper.
- Place the squash on the greased pan, cut side down.
- Roast for about 20 minutes.
- While the squash is roasting: In a small bowl, combine ghee, olive oil, Cajun seasoning, garlic, salt and pepper. You can do a taste test and adjust accordingly.
- After 20 minutes, remove the pan from the oven. Transfer the squash to a board. It’s like making hasselback potatoes, make crosswise cuts, about 1/8-inch apart, making sure not to cut all the way thru the bottom. To make this easier, you can place chopsticks or wooden spoons on the long side of the squash so you don’t cut all the way thru the bottom.
- Transfer the “hasselback” squash to the baking pan. Pour the oil and ghee mixture, making sure to coat everything between the slits.
- Roast for another 20-30 minutes, basting with the cooking juice every 10 minutes.
- Garnish with chopped parsley.
Source recipe: Eatwell101
Homemade Cajun Seasoning:
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili/cayenne powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 3/4 tsp red pepper flakes
Mix all ingredients and keep them in an airtight container.
Enjoy your weekend, people! Happy Fiesta Friday!💃🏻
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