Roasted Squash Toss

Here’s a a great autumn recipe from one of the Lookingglass Farm Market vendors, Mary Nyquist:
Ingredients:
2 cloves garlic, minced
¼ cup olive oil
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons red chili flakes
1 teaspoon red chili flakes
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
1 (2 pound) butternut squash, peeled, seeded and cut into ½-inch cubes
1 (1 ½ pound) acorn squash, seeded and cut into ½-inch cubes
½ orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)

Directions:
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25-30 minutes. Transfer squash to a serving bowl, toss with orange juice and zest, and serve.

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