This is a flavorful side dish great for fall and winter. I find squash can be very boring but this spices it up a bit. It cooks fairly quickly because the squash is cut up into a large one-inch dice. The blend of flavors is quite intriguing and goes with a variety of meats. This is adapted from an American Test Kitchen recipe.
TIPS: I buy squash already cut up into cubes at the grocery store for ease of cooking. Depending on the package size you may have to adjust the recipe accordingly (for example I often half the recipe if it’s just two of us, and there is still leftovers). If you dice the squash yourself, be sure to peel and seed it, and remove the fibrous yellow flesh just beneath the skin. You could use acorn squash for this recipe however it will take much longer in the oven to become tender.
Spice Roasted Butternut Squash with Honey-Lemon Butter
Ingredients
- 3 lbs butternut squash peeled and cut into 1 inch cubes
- 3 Tbsp olive oil
- kosher salt and pepper
- 1 tsp cumin
- 1/2 tsp cinnamon
- large pinch cayenne pepper
- 2 Tbsp unsalted butter
- 1 Tbsp honey
- 1 tsp chopped fresh thyme (or 1/2 tsp dry)
- 1 tsp fresh lemon juice
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment, or spray with cooking spray.
- Whisk oil, 1 tsp each of salt and pepper, the cumin, cinnamon and cayenne together in a large bowl. Add the squash and toss to fully coat. Pour squash on the baking sheet in an even layer. Roast until squash is fork tender and starting to brown, about 20 – 25 minutes, stirring once. Remove from oven.
- Microwave the butter, honey and 1/4 tsp salt until butter is melted, about 30 seconds. Stir in the thyme and lemon juice. Drizzle butter mixture over the squash and serve hot.
- Enjoy!