• Prep: 15 min
  • Cook: 30 min
  • Serves: 2-4

Once you have smoked paprika in your pantry, you can add a hint of smoky flavor to almost any dish. It works particularly well to balance out the sweetness of roasted butternut squash. Bowery Crispy Leaf adds a refreshing crunch underneath to complete the trifecta of sweet, smokey, and cool.

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  • 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 2-inch pieces (or 4 honeynut squash, peeled, cored, and halved lengthwise)
  • 1 clove garlic, grated
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • Bowery Crispy Leaf, 4.0 oz
  • 1 tablespoon lemon juice
  • parmesan, for serving
  1. Preheat oven to 425F.
  2. Whisk together garlic, 2 tablespoons olive oil, paprika, and 1 teaspoon kosher salt in a medium bowl. Add squash and toss to coat. Transfer the squash mixture to a sheet pan and roast until browned on all sides and tender, about 25 minutes, flipping halfway. Let cool slightly.
  3. Toss Crispy Leaf with lemon juice and remaining olive oil and transfer to a platter. Top with roasted squash and large shavings of parmesan.
Bowery Ingredients
Our chef

Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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