Ingredients
- 1 medium butternut squash
- 1 large Florida orange
- 2 tablespoons olive oil
- 1 tablespoon local honey
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
-
1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 425°F. Peel the butternut squash, cut it in half lengthwise, remove the seeds, and slice it into 1-inch cubes. In a large bowl, toss the squash with olive oil, honey, minced garlic, thyme, cinnamon, salt, and black pepper until evenly coated.
Spread the squash in a single layer on a large baking sheet, leaving some space between the pieces to help them caramelize. Roast for 30–35 minutes, tossing halfway through, until golden brown and fork-tender.
Meanwhile, peel the orange and separate it into segments, removing any seeds. Once the squash is ready, transfer it to a serving platter and gently mix in the fresh orange segments. Drizzle with lemon juice and finish with chopped parsley and a little extra fresh thyme. Serve warm as a delicious seasonal side dish.
Fresh tip: November is a wonderful time to enjoy Florida citrus! Add freshly grated orange zest just before serving for an extra burst of brightness. For added texture, sprinkle with toasted pumpkin seeds or chopped pecans.