Spicy butternut squash

Y’all haven’t had this yet. Daddy and I made it and it was 5 star restaurant good. It’s a favorite date night dish and we serve it on our good china.


  • extra virgin olive oil
  • 1 medium-sized butternut squash, cut into 1-inch cubes (about 4 cups)
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, chopped
  • 1 tsp red chili powder
  • 1/8 tsp ground cumin
  • 1/8 tsp cinnamon
  • salt and black pepper to taste
  • 1 TBS chopped cilantro (optional)

Peel the squash and cut it into chunks (about an inch or a little bigger) all about the same size. Cut the onion into the same size chunks. Heat a heavy skillet over medium heat and then add a good drizzle of olive oil. Toss in the vegetables and start cooking. After they begin to soften, add the chopped garlic and the dried spices. Continue to stir and cook until it’s done.

We also added a bit of cayenne pepper in addition to the other spices.

If you add the cilantro, add it after you’ve plated the squash.

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