Yesterday I was craving something sweet & spicy, but I had trouble finding something healthy in that category! As I was cooking dinner, I decided try something new and it turned out AMAZING! I had planned to make roasted butternut squash, which I usually make with olive oil and balsamic vinegar, but then I started thinking about sweet and spicy again…
I started out with a package of cubed organic butternut squash from Costco. I placed it in my stone baker from Pampered Chef and drizzled some olive oil over the top. I baked it at 425 deg for about 15 minutes until it began to soften. Then instead of adding the balsamic vinegar, I sprinkled some crushed red pepper, mixed it up, then drizzled honey over the top and returned it to the oven. About 10 minutes later, I gave it a stir and drizzled a little more honey and added a little more red pepper. It baked for about another 10 minutes until the squash was tender. I gave a sprinkle of Himalayan Pink Salt and it was ready to eat! OH MY GOSH IT WAS GOOD! This is my new favorite way to eat butternut squash.
Sweet & Spicy Butternut Squash
- 1-2 lbs Cubed Butternut Squash
- Drizzle of Olive Oil, About 2-3 TBSP
- Crushed Red Pepper, To Taste (can substitute cayenne)
- Honey, To Taste
- Coarse Salt, To Taste
Preheat oven to 425 deg. Placed cubed squash in your roasting pan and drizzle with olive oil. Bake for about 15 min, then remove from oven to add honey and red pepper. Give a toss and return to oven until tender. If you prefer a bolder flavor, add more honey and red pepper after about another 10 minutes. Roasting time will vary, depending on what size pan you have and how much is in it. My pan was a 9×9 roaster, so it took about 35-40 minutes to cook. If were in a larger pan and more spread out, it would have cooked a little faster. Check periodically to see if the squash is tender.