Roasted Butternut Squash and Tomatoes

Due to unseasonably warm temperatures and an increase of greenhouse grown produce in my local grocery stores, I have had been able to buy both butternut squash and good tomatoes at the same time. Lucky me, because when roasted, these two taste amazing and their flavors become enhanced to the Nth degree. Roasted together? A+++

I had some kale that was about to go bad so I used it here as well, but it is not necessary. Squash, tomatoes, onion and garlic are all that you need! Oh, and my vegetables look a little yellow because I accidentally spilled the tiniest amount of turmeric in my seasoning mix…man, that stuff stains!


  • 1 small butternut squash
  • 3 vine tomatoes (or whatever type is available)
  • 1 yellow onion
  • 1 cup chopped kale or other green (optional)
  • 28 cloves garlic
  • 3 tbsp olive oil
  • 3 pinches hot paprika, or cayenne pepper
  • 1/4 tsp cumin
  • salt and freshly ground black pepper


Preheat over to 400°F (~200°C).

Peel butternut squash and remove seeds (you can bake these separately for a snack). Cube the squash into 1-inch cubes. Thinly slice onion and chop tomatoes to bite size pieces (keep seeds and liquid). Mince garlic cloves.

On a parchment lined pan, spread squash, onion, tomatoes, garlic, and optional kale. Drizzle with oil and sprinkle salt, pepper, paprika, and cumin over vegetables. Use your hands to mix vegetables and make sure they are coated evenly with oil and spices.

Bake for 30-35 minutes, using a spatula to toss vegetables at about the halfway point.

Serve hot and enjoy!


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