A delightful roasted butternut squash recipe with a touch of honey and spices, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal caramelization.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Use a sharp knife for easier peeling and cutting.
In a mixing bowl, combine the squash cubes, olive oil, honey, cinnamon, paprika, minced garlic, and salt. Toss until evenly coated.
Ensure all pieces are evenly coated for consistent flavor.
Line a baking sheet with parchment paper and spread the seasoned squash cubes in a single layer.
Spacing the pieces prevents steaming and promotes roasting.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
Check for doneness by piercing a piece with a fork; it should go in easily.
Serve the roasted squash warm as a side dish or enjoy it as a snack.
Garnish with fresh herbs or a sprinkle of nuts for added texture and flavor.
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