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1 medium-sized butternut squash (about 2 pounds), peeled and cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Directions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large bowl, combine the olive oil, salt, black pepper, garlic powder, and ground cinnamon.
Add the cubed butternut squash to the bowl and toss until the pieces are evenly coated with the seasoning mixture.
Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper.
Sprinkle fresh thyme leaves over the squash.
Roast in the preheated oven for 25-30 minutes or until the squash is tender and golden brown around the edges, stirring halfway through the cooking time.
Remove from the oven and let it cool slightly before serving.
Variations & Tips
For a different flavor profile, you can substitute the ground cinnamon with smoked paprika for a savory twist. If you prefer a slightly sweeter dish, drizzle a little sugar-free maple syrup over the squash before roasting. Additionally, you can add a handful of chopped nuts like walnuts or pecans for a bit of crunch and extra nutrients. Lastly, consider a finishing touch of grated Parmesan cheese for a richer flavor to complement the sweetness of the squash.
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