This Roasted Butternut Squash has a sweet has spicy flavor! Cinnamon and a dash of cayenne finished off with a drizzle of honey!
- 2 small-medium butternut squash (you’ll need about 8 cups cubed squash)
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, leave out if you don’t want any heat)
- 2 tablespoons fresh thyme leaves
- Honey for drizzling
- Preheat oven to 400 degrees. Cut both ends off of the squash. Peel the squash, the cut into strips and then into cubes. Try to get the cubes of squash roughly the same size so that they cook at the same time. Refer to the photos in the post for reference.
- Add the squash cubes to a baking sheet in a single layer. If your baking sheets are smaller, use two so that the squash has room to roast and caramelize. Drizzle the squash with olive oil and then season with salt, cinnamon and cayenne pepper if using. Sprinkle with fresh thyme leaves and then toss to evenly distribute the seasoning.
- Roast the squash 15 minutes then remove from the oven and toss. Return the squash to the oven for another 10 minutes, then remove from the oven and drizzle with honey. We find that 2 tablespoons is usually sweet enough, but you can add as much or as little as you like.
Store: Store cooled down, cooked squash in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat cooked squash in the microwave until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: mantitlement, butternut squash recipe, roasted butternut squash, vegetable sides, vegetables side dish, thanksgiving sides