An easy recipe for delicious honey-sweet, slightly sticky roasted butternut squash. Perfect as a side with roast dinner, meats, cheese, etc; in buddha bowls, or just as a healthy snack. (optional vegan)
1largebutternut squashpeeled, deseeded and cut into medium-size cubes
1½tbspolive oil
2tspsmoked paprika
salt & pepperto taste
1½tbsprunny honeyor maple syrup if Vegan
Instructions
Pre-Prepare the Squash
Peel the butternut squash outer skin using a potato peeler.
Cut the squash in half lengthways and scrape out the seeds and fibrous core using the sharp edge of a spoon or a fork.
Cut the squash into medium sized cubes.
Season and Roast the Squash
Pre-heat the oven to 200 C/400 F/Gas 6.
Transfer the squash cubes to a medium to large roasting tin and add the oil to the pan.
Using your hands, coat the squash with the oil thoroughly.
Sprinkle the squash with the paprika and salt and pepper (to taste) and toss the cubes to mix in the seasoning.
Drizzle the honey (or Maple syrup) over and place in the oven.
Roast for 45 minutes to an hour, turning the cubes intermittently, until soft, sticky and just starting to caramelise at the edges.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.If Vegan, substitute the honey for Maple Syrup.
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