Why Make This Recipe
Honey Chili Cinnamon Roasted Butternut Squash is a delightful dish that brings together the sweetness of honey and the warmth of spices. This recipe is perfect for anyone looking to enjoy a tasty, healthy side that’s easy to prepare. The combination of cinnamon, chili, and cayenne gives a unique flavor that elevates simple roasted squash. Plus, it’s a great way to enjoy seasonal produce!
How to Make Honey Chili Cinnamon Roasted Butternut Squash
Ingredients
- 2 lb butternut squash, cubed
- 2 tbsp olive oil
- 1 1/2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1 tbsp lime juice
Directions
- Preheat your oven to 425°F.
- In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, chili powder, cayenne, and salt until they’re well coated.
- Spread the squash evenly on a sheet pan.
- Roast in the oven for about 25 minutes, or until the squash is tender.
- Drizzle honey over the squash and toss it carefully with a spatula to combine.
- Return the squash to the oven and cook for an additional 8 to 10 minutes until it becomes sticky and browned.
- Finish off by squeezing lime juice over the squash before serving.
How to Serve Honey Chili Cinnamon Roasted Butternut Squash
You can serve this dish warm as a side with grilled meats or as part of a cozy vegetarian meal. It pairs well with rice or quinoa too. For added texture, consider sprinkling some nuts on top or serving it alongside a fresh salad.
How to Store Honey Chili Cinnamon Roasted Butternut Squash
To store your leftover roasted butternut squash, place it in an airtight container in the refrigerator. It will last for about 3 to 5 days. You can also freeze it for longer storage, but keep in mind that the texture may change a bit once thawed.
Tips to Make Honey Chili Cinnamon Roasted Butternut Squash
- Ensure your butternut squash is cut into equal-sized cubes for even roasting.
- Feel free to adjust the level of spice by adding more or less cayenne or chili powder according to your taste.
- If you love garlic, try adding minced garlic to the squash mix for added flavor.
Variation
You can swap honey for maple syrup for a different type of sweetness. Also, adding a pinch of nutmeg or cardamom can give it a unique twist!
FAQs
Can I use other types of squash for this recipe?
Yes! You can substitute butternut squash with acorn squash or even pumpkin.
Is this recipe suitable for vegans?
To make it vegan, simply replace honey with maple syrup or agave nectar.
Can I make this dish ahead of time?
Absolutely! You can prepare the squash ahead, roast it, and then reheat it in the oven or microwave before serving.
Honey Chili Cinnamon Roasted Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dish that pairs the sweetness of honey with the warmth of spices, perfect for a delicious and healthy side.
Ingredients
- 2 lb butternut squash, cubed
- 2 tbsp olive oil
- 1 1/2 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/4 tsp cayenne
- 1/2 tsp salt
- 1 tbsp lime juice
Instructions
- Preheat your oven to 425°F.
- Toss the cubed butternut squash with olive oil, cinnamon, chili powder, cayenne, and salt until they’re well coated.
- Spread the squash evenly on a sheet pan.
- Roast in the oven for about 25 minutes, or until the squash is tender.
- Drizzle honey over the squash and toss it carefully with a spatula to combine.
- Return the squash to the oven and cook for an additional 8 to 10 minutes until it becomes sticky and browned.
- Finish off by squeezing lime juice over the squash before serving.
Notes
Ensure even-sized cubes for even roasting. Adjust spice levels to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
