Name: Spice-Roasted Butternut Squash with Honey-Lemon Butter
Total time: 1 h
Ingredients: 3 tablespoons extra-virgin olive oil; Salt and pepper; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; Pinch cayenne pepper; 3 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (7 3/4 cups); 2 tablespoons unsalted butter; 1 tablespoon honey; 1 teaspoon coarsely chopped fresh thyme; 1 teaspoon lemon juice

Why This Recipe Works

To end a rut of plain roasted butternut squash, we turned to the spice cabinet; the delicate sweetness of cinnamon and the savoriness of cumin complemented these same subtle qualities in the squash. After tossing 1-inch chunks of squash (which were easy to prep and eat) in the spice mixture along with extra-virgin olive oil, salt, pepper, and a pinch of cayenne for warmth, we spread them on a rimmed baking sheet lined with parchment paper to prevent messy sticking and roasted them at 425 degrees until they were browned on the bottom and tender. We served the spiced squash drizzled with an easy microwave butter sauce flavored with honey and lemon juice for richness and brightness that paired nicely with this earthy vegetable.

Before You Begin

When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

Whisk oil, 1 teaspoon salt, 1 teaspoon pepper, cumin, cinnamon, and cayenne together in large bowl. Add squash and toss until evenly coated. Arrange squash in even layer on prepared sheet. Roast until squash is tender and browned on bottom, 30 to 35 minutes.

Microwave butter, honey, and 1/4 teaspoon salt in small bowl until butter is melted, about 30 seconds. Stir in thyme and lemon juice. Using spatula, transfer squash to serving platter. Drizzle with butter mixture and serve.