Spice-Roasted Butternut Squash

By lorik

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

Ingredients

• With Honey Orange Butter:
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 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 oregano
• 1 teaspoon orange juice
• With Honey Lime Butter:
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 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 tablespoon minced fresh chives
• 1 teaspoon lime juice
• With Honey Lemon Butter"
• 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

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

With Honey-Orange Butter:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

2. Whisk oil, 1 teaspoon salt, 1 teaspoon pepper, cumin, coriander, 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.

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

With Honey Lime Butter:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

2. Whisk oil, 1 teaspoon salt, 1 teaspoon pepper, cumin, allspice, 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.

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

With Honey Lemon Butter:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.

2. 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.

3. 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.