Roasted butternut squash with honey butter

Make Life Easy
Butternut Squash is a great gourd. The trick is that it's kind of a hassle to cut it open, chop it up, take out the seeds, etc, etc. So, I am a big fan of buying precut butternut squash at Costco or your favorite store. I usually buy it when I know I am going to use it within a day or two, that way it doesn't get soggy.  This recipe goes great with fish or any other fall meal.  It's even great without the honey-lemon butter. 
Ingredients
  • 3 pounds of cubed butternut squash (or less, that's a lot of squash!)
  • ​3 TBSP extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • a pinch of cayenne pepper

The sauce
  • 2 TBSP unsalted butter
  • 1 TBSP honey
  • 1/4 tsp salt
  • 1 tsp chopped fresh thyme (or 1/4 dried)
  • 1 tsp lemon juice

Preheat oven to 425 degrees
Directions
  1. In a bowl, whisk together the oil, salt, pepper, cumin, cinnamon, and cayenne pepper.
  2. Add the squash and toss until evenly coated. 
  3. Arrange squash on a cookie sheet and arrange in an even layer.
  4. Roast until tender, about 30-35 minutes.
  5. Prior to the squash being done, combine the butter, honey, and 1/4 tsp salt in a bowl and melt it in the microwave (about 30 second or so)
  6. Add the thyme and lemon juice, and stir it all together.
  7. Plate the squash and either drizzle the honey-lemon butter over it or let people do it if they want it. 
  8. Enjoy your squash that you didn't have to cut up.