This vibrant roasted butternut squash recipe combines the natural sweetness of squash with a tangy honey lime glaze, making it a perfect side dish for fall gatherings. The dish is gluten-free and offers a twist on traditional roasted squash with its unique flavor profile.
Inspired by traditional North American autumn flavors, this recipe incorporates a modern twist with its zesty glaze, making it a unique addition to any festive table.
1 medium butternut squash
2 tbsp olive oil
1 tbsp honey
1 lime, juiced and zested
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cumin
1 tbsp chopped fresh cilantro
1. Preheat oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. In a large bowl, toss the squash cubes with olive oil, sea salt, black pepper, and ground cumin until evenly coated.
4. Spread the squash in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly browned.
6. Meanwhile, in a small bowl, whisk together honey, lime juice, and lime zest.
7. Once the squash is done, transfer it to a serving dish and drizzle with the honey lime glaze.
8. Garnish with chopped fresh cilantro before serving.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.
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