Bourbon and Cinnamon Roasted Butternut Squash Side Dish

Instructions:

1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the cubed butternut squash with olive oil, salt, and pepper. Toss thoroughly to ensure the squash is evenly coated.
3. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20 minutes.
4. While the squash roasts, prepare the glaze: In a small saucepan over low heat, melt the butter. Whisk in the bourbon, maple syrup, cinnamon, vanilla, and cayenne (if using). Simmer gently for 2 minutes, just long enough for the ingredients to combine. Remove from heat.
5. After 20 minutes, carefully remove the baking sheet from the oven. Pour half of the prepared bourbon glaze mixture evenly over the partially cooked squash cubes. Gently toss the cubes right on the sheet using a spatula to coat.
6. Return the glazed squash to the oven for a final 10–15 minutes, or until the edges are deeply caramelized and the squash is easily pierced with a fork.
7. Remove from the oven. Transfer the hot squash back to the mixing bowl. Drizzle with the remaining reserved glaze and toss lightly to coat. Serve immediately while hot and sticky.