Peeling and dicing butternut squash may just be the worst kitchen task ever. It takes forever, your hands get that weird film on them, and you can consider yourself very lucky if you finish the task with all ten fingers intact.
However, it is one of my favorite fall treats. I love it roasted and tossed on top of a salad or as a side dish. This version is a fun mix of sweet and spicy that perfectly captures the flavors of fall.
Preheat oven to 400 degrees F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
Dump butternut squash cubes onto a large, rimmed sheet tray.
In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in--it comes right back out), but not mushy.
Verdict: So good! Slightly sweet from the maple syrup, a little kick from the cayenne…and a touch of fall from the cinnamon. Good stuff! Husband’s take: At the time I’m writing this, he hasn’t tried it yet! He’ll love it though. Changes I would make: None. Difficulty: Once you get that darn squash chopped up, easy!