Roasted Squash Toss Recipe | Sunny Anderson | Food Network

Ingredients

• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons dark brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons red chili flakes
• 1 teaspoon cinnamon
• Kosher salt and freshly ground black pepper
• 1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
• 1/2 cup almond slivers
• 1/2 orange, zested and juiced (about 1/3 cup juice and 1 tablespoon zest)