Weeknight Sweet-Heat Butternut Squash

Serves: 4 | Time: 35-45 min

• Ingredients

  • 1 medium butternut squash, peeled, seeded, cut into 1-inch cubes

  • 2 tbsp olive oil

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • 1-2 tbsp chili crisp (to taste)

  • 2 tbsp Datesy Golden Syrup (plus more to taste)

• Instructions

  1. Preheat oven to 425°F. Line a sheet pan with parchment (optional).

  2. Place the cubed butternut squash in a large mixing bowl.

  3. Add olive oil, salt, pepper, chili crisp, and Datesy Golden Date Syrup to the bowl. Toss thoroughly until the squash is evenly coated.

  4. Spread the squash in a single, even layer on the prepared sheet pan.

  5. Roast for 25-35 minutes, stirring once halfway through, until tender and caramelized at the edges.

  6. Taste and adjust with an extra drizzle of Datesy or spoonful of chili crisp if desired. Serve warm. Also tastes great with a dollop of greek yogurt or sour cream on top to help cut chili heat if too much.