I am not sure how so much of the winter season has gotten past me without blogging another Butternut Squash recipe! It is always such a nice addition (wow, I almost typed “addiction!”) to the plate…pretty, flavorful, and jam-packed of a whole lot of good-for-you stuff like Potassium, Vitamin A, Vitamin C, etc.! How can that not be a “go-to” plate regular?
There are so many ways to make this fine veggie…I usually do it the same way I do many of my roasted veggies…olive oil, garlic, salt and pepper and then bake. Easy-peasy-Lemon-Squeezy! Today, I went a little nuts and stepped it up a bit and added some orange, cinnamon, honey and cayenne! (I don’t like spicy, so you may want to crank up the cayenne)
So…here we go…
Butternut Squash with Orange and Cinnamon
2 lbs. peeled, cubed butternut squash (I cheat and get the squash that is already cut up)
2 Tbs olive oil
2 Tbs honey
1 tsp salt
1/2 tsp pepper
1 tsp cinnamon
1/8 tsp ground red peper
1 medium orange-zest and juice
Preheat your oven to 400 degrees.
Line a baking sheet with parchment and spray it with nonstick spray.
In a bowl or large plastic baggie (no cleanup), add all of the ingredients and give it a good stir or shake, until everything is covered with all those delicious goodies. Dump it onto the baking sheet and throw it in the oven (don’t actually throw it…place it nicely). Bake for about 30-35 minutes, or until it is tender.
What did I love about this recipe? It was delicious and virtually no clean up! I had an old plastic baggie that was destined for the trash, so I mixed it all in there. After the squash was roasted, I lifted the parchment, threw it away, and BOOM! a clean pan! Yay!
(leftovers? Throw it in a blender and add a little stock or milk and you have yourself a fine little bit of soup!)