Name: Sweet and Spicy Roasted Butternut Squash and Root Vegetables
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 Butternut squash (peeled and cubed); 2 Parsnips (peeled and cut into chunks); 2 Carrots (peeled and cut into chunks); 2 Tbsp. extra virgin olive oil; 1 tsp. garlic powder; 1 tsp. ground cumin; 1/2 tsp. cayenne pepper; 1/4 tsp. cinnamon; 2 Tbsp. honey; Salt (to taste); Juice of half an orange (optional); Olive oil spray

When those crisp October days replace the warmth of summer, I trade the grill for my oven and welcome the cozy, caramelized comfort of roasted root veggies. Sweet, spicy and endlessly adaptable — that’s the beauty of fall cooking. With so many gorgeous squash varieties in season, I call this recipe Squash… and because you can take it anywhere your cravings go.

I love it served alongside honey mustard–roasted salmon, but it’s just as good next to roasted chicken — or as a hearty vegetarian main with a simple green salad. It’s gluten-free, nourishing and full of that fall flavor that makes your kitchen feel like home.

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Sweet and Spicy Roasted Butternut Squash and Root Vegetables

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 5

Calories 203 kcal

Ingredients

1 Butternut squash peeled and cubed
2 Parsnips peeled and cut into chunks
2 Carrots peeled and cut into chunks
2 Tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. cinnamon
2 Tbsp. honey
Salt to taste
Juice of half an orange optional
Olive oil spray

Instructions

Preheat oven to 425 degrees F.
Spray large baking sheet with olive oil spray.
Mix olive oil, honey and all spices in large mixing bowl.
Place cut vegetables in bowl to coat with spice mixture. Add some water if too thick.
Place coated vegetables on large baking sheet. Do not overcrowd the cubed vegetables or they will not roast well. Bake for 55 minutes.
Turn vegetables halfway through and baste with spiced honey mixture on bottom of pan.
If they look dry, give them another spray of olive oil.
Cook until fork tender, but not mushy or falling apart.
Remove hot pan from oven and sprinkle salt over vegetables.
Squeeze juice of half an orange over vegetables for additional sweetness.