Chili- and Cinnamon-Roasted Butternut Squash

Roasting butternut squash at a high temperature helps the sugars caramelize, bringing out a sweetness that pairs perfectly with fall flavors like cinnamon and cayenne. This recipe plays on the duality of butternut squash – its savory and sweet components. The ground cinnamon complements the caramelization, and the chili powder and cayenne play on the vegetable’s more savory profile. The cayenne also adds a kick, though you can omit it if you prefer to keep this dish’s heat limited to the more subtle chili powder.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons salt-free chili powder
• Kosher salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground cayenne (optional)

Steps

1. Heat the oven to 425 degrees. Line a shallow baking pan with parchment paper or foil. In the baking pan, toss the cubed butternut squash with the olive oil, chili powder, 1/2 teaspoon salt, cinnamon and cayenne (if using).
2. Arrange the butternut squash in a single layer and transfer to the hot oven. Roast, stirring halfway through, until the butternut squash is tender and can be easily pierced with a fork, and the cubes are browning on the edges and starting to caramelize, 30 to 35 minutes. Remove the squash from the oven and let it cool slightly before serving.