Spice-Roasted Butternut Squash with Honey-Orange Butter
We turned to the spice cabinet to find a counterpoint for the squash’s natural sweetness.
Why This Recipe Works
To end a rut of plain roasted butternut squash, we turned to the spice cabinet; the delicate brightness of coriander and the savoriness of cumin complemented these same subtle qualities in the squash. After tossing 1-inch chunks of squash (which were easy to prep and eat) in the spice mixture along with extra-virgin olive oil, salt, pepper, and a pinch of cayenne for warmth, we spread them on a rimmed baking sheet lined with parchment paper to prevent messy sticking and roasted them at 425 degrees until they were browned on the bottom and tender. We served the spiced squash drizzled with an easy microwave butter sauce flavored with honey, orange juice, and oregano for richness and brightness that paired nicely with this earthy vegetable.