Mona’s Family Favorites: Butternut squash was the first veggie that I could get both of my children to eat. Roasting it makes it so sweet that they thought I was giving them candy and, for a mother, that is a WIN. Now that my kids are older, I love mixing up roasted squash with spices. The combination of cinnamon and cumin in this recipe gives the squash a true Mediterranean flair to perfectly play off its natural sweetness. Plus, you’ve got to stay hip with the times, right?
- 4 cups cubed butternut squash (see tip)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 450°F.
- In a large mixing bowl, toss the cubed squash in all the remaining ingredients until well coated.
- Spread the coated squash on a sheet pan in a single layer, and bake for 25–30 minutes, stirring halfway through. Squash is done when well caramelized and fork-tender.
HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes. Some stores sell bags of already cubed butternut squash in the refrigerated produce section, making this recipe as easy as it gets!