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Roasted Squash Toss Recipe

Roasted Squash Toss

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on March 06, 2010

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    I made this with sweet potatoes because I had them in the pantry and it was great! A delicious sweet and slightly spicy combination. I did not use the almonds or orange zest because I didn't have them.

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  • on February 25, 2010

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    I made this recipe 2x and the 1st I did as stated and felt it lacking some flavor. The second time I doubled everything (except the red pepper flakes since my kids were eating it and the squash and it was delicious. I also let the flavors soak into the squash for 20 mins before cooking. Thanks Sunny for a great idea and another way to get my kids to eat their veggies!

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  • on February 23, 2010

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    I love the flavors. This recipe goes so well with the Ricotta Ravioli with Spinach Pesto. Great for impressing guests and it's so easy.

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  • on February 01, 2010

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    The flavors were good but did not penetrate the surface. Next time I might try letting it sit a few hours before cooking and cut the squash into smaller pieces.

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  • on January 20, 2010

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    Wonderful flavors! My 2 year old loved it. Since there's only 3 of us, I just did one squash- this time the butternut and then just cut the rest of the ingredients in half since we don't eat many leftovers and I knew one would be enough. Next time I'll try the acorn. I did cut back on the red pepper flakes just a little, for my son's sake, but it still had a nice kick. I'll keep this one!

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  • on January 17, 2010

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    This is a great recipe for a cold winter day! For those that thought she said you could cook the butternut squash with the skin on - she did not. She did mention that you can cook the acorn squash with the skin (which I commonly do, but no the butternut - you gotta peal that one.

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  • on January 13, 2010

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    I LOVE this recipe!! Everyone I've served tis to has loved it. I served it with Rachael Ray's Palomilla Steaks. The cumin n both made it a perfect combo. The almonds in this dish provide protein to my daughter (vegetarian. Wow Sunny, this is a new favorite!! I've been telling everyone about it!! Loved the hint to use regular sugar and molasses in place of brown sugar if necessary. Works deliciously!!

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  • on January 12, 2010

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    I prepared this recipe and served the squash with turnip greens - all vegetable dinner. I cooked kale with the leftover squash the next day. Superb !

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  • on January 10, 2010

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    I was skeptical about the no peeling of the acorn squash, but i followed the recipe 100% and it was very good.

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  • on January 10, 2010

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    This was very easy and a great way to eat squash. I am not sure why the other reviews left the peel on the butternut squash when the recipe says to peel it. I also always leave the peel on acorn squash as if cooked right is just fine and yummy and not worth the effort of peeling it. All in all a way to encourage the family to eat more squash!

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