Description

This recipe features simple cubed butternut squash roasted with warm spices and a sweet maple-orange glaze, making it an irresistible, healthy, and family-friendly side dish. It’s perfect for busy weeknights, bringing vibrant color and hearty goodness to any meal.

Ingredients

Scale

1.2 kg (2.6 lb) butternut squash, peeled, deseeded, and cut into 2.5 cm (1-inch) cubes
60 ml extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
0.25 teaspoon ground turmeric
0.5 teaspoon freshly cracked black pepper
1 teaspoon sea salt
60 ml pure maple syrup
30 ml fresh orange juice
1 teaspoon orange blossom water
60 g pomegranate seeds
15 g fresh mint leaves, roughly chopped
30 g slivered almonds, lightly toasted

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 200 degrees C (400 degrees F). Line a large baking sheet with parchment paper.
Season Squash: In a large bowl, combine the cubed butternut squash, extra virgin olive oil, ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, black pepper, and sea salt. Toss thoroughly until all squash cubes are evenly coated and fragrant.
First Roast: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast for 20 minutes; you’ll see the edges just starting to soften and brown slightly.
Prepare Glaze: While the squash roasts, prepare the glaze: In a small saucepan, combine the maple syrup, fresh orange juice, and orange blossom water. Bring to a gentle simmer over medium-low heat, stirring until slightly thickened (about 2-3 minutes).
Glaze & Second Roast: After 20 minutes, remove the squash from the oven. Carefully pour the prepared glaze over the squash on the baking sheet and toss gently to coat each piece. Return the squash to the oven and roast for another 15-20 minutes, or until the squash is tender, lightly caramelized, and the glaze is slightly sticky. Toss halfway through this second roasting period for uniform coating and browning.
Rest Squash: Remove the squash from the oven and let it rest on the baking sheet for 5 minutes. The glaze will set a bit and the squash will finish cooking through.
Serve & Garnish: To serve, transfer the warm, glazed cubed butternut squash to a platter. Generously scatter the vibrant red pomegranate seeds, bright green chopped fresh mint leaves, and golden-brown toasted slivered almonds over the squash for contrasting color, flavor, and crisp texture.

Notes

Do not overcrowd the baking pan to ensure proper roasting and caramelization; use two pans if necessary. Using pre-cut butternut squash can save 10-15 minutes of prep time. Honey can be substituted for maple syrup, and avocado oil for olive oil. For ginger, 0.25 tsp dried ginger can replace 0.5 tsp ground ginger.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: General

Nutrition

Serving Size: 1/8 of recipe (approx. 150 g)
Calories: 200 calories
Sugar: 15 g
Sodium: 280 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: easy side dish, butternut squash, roasted vegetables, healthy, vegan, gluten-free, fall, winter, maple glaze, spiced