Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g)
  • 1 medium acorn squash (about 1.5 lbs / 680g)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (2g) ground cinnamon
  • 1 tablespoon (15ml) honey (optional)
  • Fresh sage leaves or parsley (for garnish)
  • Crumbled feta or goat cheese (for a savory twist, optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Carefully slice the butternut squash in half lengthwise and scoop out the seeds.
  3. Do the same with the acorn squash.
  4. Cut the squash into bite-sized cubes (about 1 inch).
  5. In a mixing bowl, combine the cubed squash with olive oil, salt, pepper, and cinnamon. Toss to coat evenly.
  6. Line the baking sheet with parchment paper (optional), and spread the squash in an even layer.
  7. Roast in the preheated oven for 30-40 minutes, flipping halfway, until the squash is tender and caramelized.
  8. Drizzle with honey (if using) during the last 5 minutes of roasting.
  9. Remove from the oven and garnish with fresh herbs, if desired. Serve warm.