Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: 1/4 teaspoon cayenne pepper for a kick
If you’re out of honey, maple syrup can be a great substitute, adding its own unique flavor twist. And if you’re feeling adventurous, a sprinkle of nutmeg or cloves can add an aromatic depth to the dish.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Trust me, this makes cleanup a breeze!
- In a large mixing bowl, combine the cubed butternut squash, olive oil, honey, cinnamon, paprika, salt, and pepper. Toss everything together until the squash is well coated.
- Spread the squash cubes in a single layer on the prepared baking sheet. Make sure they’re not overcrowded, or they’ll steam instead of roast.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through. You’ll know they’re done when they’re tender and slightly caramelized.
- Optional: If you like a little heat, sprinkle the cayenne pepper over the squash after flipping them.
And there you have it! A dish that’s as easy to prepare as it is delightful to eat. Remember, don’t stress about making every cube the same size—this is a dish that celebrates imperfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Roasted Butternut Squash, recipe, cooking, food
