Sweet and Spicy Butternut Squash

This recipe is from Plate it Up Kentucky Proud and so easy to make! Great for those squash you have leftover from the farmers market in summer or any seasonal squash as the weather grows cooler again!

Yield: 12, 1/2 cup servings

Ingredients: 

• 2 medium butternut squash

• 1 tablespoon olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1 teaspoon ground cinnamon

• 1/4 cup honey

Directions: 

1. Preheat oven to 450 degrees F.

2. Wash squash and pierce the skin of each with a fork in several places.

3. Place both squash in a microwave oven. Cook on high setting for 4-5 minutes.

4. Place squash on a cutting board and cut 1/2 inch off both ends. Cut squash in half lengthwise and remove seeds and pulp.

5. Peel off the skin using a sharp vegetable peeler.

6. Cut the squash into 1/2 inch cubes.

7. Place the squash cubes in a large mixing bowl. Add olive oil, kosher salt, cayenne pepper and cinnamon. Toss to coat.

8. Spread the seasoned squash cubes on a greased baking sheet.

9. Roast for 40 minutes or until fork tender, turning after 20 minutes.

10. Remove from oven and let sit for 5 minutes. Warm honey in a microwavable dish and drizzle over the squash.