The long hot days of summer are fading and the cool crisp days of autumn are fast approaching. The thought of fall brings with it cravings for slow cooked chili, thick hearty stews, caramel apples and slow roasted harvest vegetables; butternut squash is one of my all-time favorites. Try this recipe for a deliciously sweet side dish full of fall flavor.
- 1-2 Butternut squashes (approximately 3lbs once peeled with seeds removed)
- 2 tbsp olive oil
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- Salt (to taste)
- 1-1 ½ tbsp honey (more or less depending on desired sweetness)
- Preheat oven to 400 degrees F.
- Peel butternut squash, remove seeds and cut into approximately 1 inch cubes.
- In a large bowl combine butternut squash & olive oil, toss to coat. As you continue to toss the cubes sprinkle on cinnamon, nutmeg and salt.
- Transfer squash from bowl to a 9×13 inch casserole dish and spread out into an even layer.
- Bake for 35-40 minutes or until squash is soft throughout and beginning to caramelize. Stir about half way through bake time.
- Remove from oven and lightly drizzle with honey.
- Serve & enjoy!
More Butternut Squash Recipes:
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello