Not a fan of heat? Substitute 1 tsp. ground cinnamon for the red pepper flakes for a mild, warming twist.
- 1 large butternut squash
- 1 shallot, diced
- 2 tbsp. olive oil
- 2 tbsp. brown sugar
- 1 tsp. dried red pepper flakes
Heat oven to 400°F. Peel squash, remove seeds, and dice into 1" cubes.
On sheet pan, toss squash with shallots, olive oil, brown sugar, and red pepper flakes. Season to taste with salt and pepper.
Roast 45 min. or until squash is tender and caramelized.
This recipe originally appeared in our print magazine.