Ingredients:

  • 1 medium butternut squash (about 2-2.5 lbs / 900g-1.1kg)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (freshly ground) (1g)
  • 1/4 teaspoon ground cinnamon (1g)
  • 1/8 teaspoon ground nutmeg (pinch) (0.5g)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon butter, unsalted, melted (15g)
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) (5g fresh/ 2g dried)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line baking sheet with parchment paper if desired.
  2. Carefully peel the butternut squash. Halve lengthwise, remove the seeds with a spoon.
  3. Cut the squash into 1-inch (2.5cm) cubes.
  4. In the large bowl, toss the squash cubes with olive oil, salt, pepper, cinnamon, and nutmeg. Ensure all pieces are evenly coated.
  5. Spread the squash in a single layer on the prepared baking sheet. Roast for 30 minutes.
  6. While the squash roasts, whisk together the honey, melted butter, and chopped sage in a small bowl.
  7. Remove the squash from the oven. Drizzle with the honey glaze. Return to the oven and roast for another 10-15 minutes, or until the squash is tender and caramelized. Check periodically and ensure it is not burning.
  8. Remove from oven and let cool slightly before serving. Enjoy this flavorful roasted butternut squash recipe!