# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cut into 1-inch cubes
→ Seasonings & Flavorings
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon ground cayenne pepper, or to taste
→ Hot Honey
07 - 2 tablespoons honey
08 - 1/2 to 1 teaspoon hot sauce, such as Sriracha or preferred variety
09 - 1/2 teaspoon red chili flakes
→ Garnish (optional)
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon toasted pumpkin seeds (pepitas)
# Directions:
01 - Set oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the butternut squash cubes with olive oil, kosher salt, black pepper, smoked paprika, and cayenne pepper until evenly coated.
03 - Spread seasoned squash in a single layer on the prepared baking sheet.
04 - Transfer to oven and roast for 25 minutes, stirring halfway through to promote even caramelization.
05 - While roasting, combine honey, hot sauce, and red chili flakes in a small bowl.
06 - After initial roasting, remove squash and drizzle with hot honey mixture. Toss gently with a spoon or spatula to coat evenly.
07 - Return squash to oven and roast for an additional 5 minutes until lightly caramelized and sticky.
08 - Transfer to serving dish and garnish with fresh parsley and toasted pumpkin seeds if desired. Serve warm.
