Spice-Roasted Butternut Squash with Honey-Lemon Butter | America's Test Kitchen
We turned to the spice cabinet to find a counterpoint for the squash’s natural sweetness.
Keywords
- Side Dishes
- Vegetarian
- ATK Staff Pick
- Holiday
- Vegetables
- Gluten Free
- Thanksgiving
Ingredients
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Pinch cayenne pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (7 3/4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon coarsely chopped fresh thyme
- 1 teaspoon lemon juice
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