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Roasted Butternut Squash with Cardamom

My favorite easy fall side dish.

Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

  • 1 Butternut Squash
  • 3 tbsp Olive Oil
  • 2 tbsp Maple Syrup, Honey, or Brown Sugar optional
  • 2 tsp ground Cinnamon
  • 2 tsp ground Cardamom
  • 1/2 tsp ground Cloves
  • 1/4 tsp Allspice
  • 1 tsp fresh Ginger minced, optional

Instructions

  1. Preheat the oven to 400.

  2. Prepare a baking sheet with aluminum foil.

  3. Wash the Butternut Squash, pat dry.

  4. Cut and peel the Butternut Squash (as described above).

  5. Slice the Butternut Squash into ½ inch cubes.

  6. Place the Butternut Squash into a bowl. Add with oil and spices. Stir to coat well. Pour onto the baking sheet and place in the oven.

  7. Roast for 40 minutes. Turn once at 20 minutes.

  8. Remove from the oven. Let cool 10 minutes. Serve.

Recipe Notes

*I use ground cardamom and other spices because the seeds aren’t edible and removing them is a pain. In this particular recipe the ground spices will cover more of the squash in flavor.

**I only rarely include the maple syrup and ginger and never together. Add ginger if you want a spicier kick. Add maple syrup or brown sugar for sweeter flavors.