Oven-roasted butternut squash with cinnamon

A whole roasted squash is a real, satisfying side, plain food made with attention. Butternut fits the Core list cleanly, so the plate feels complete rather than thin.

Butternut squash is a source of vitamin A, involved in immune signaling and the health of the gut lining. The cinnamon does more than warm the flavor. It is also often described as helping blood sugar hold steadier, which is worth something on the days energy has been uneven.

There is something honest about roasting a whole squash. You cut it down, you scoop the seeds, you let the oven do the slow sweetening. The edges go gold and a little caramelized. It is plain food, made with attention, and that is most of what healing eating asks of us.

Ingredients

• 1 medium butternut squash
• 1/4 tsp salt (the source favors pink Himalayan)
• 1/2 tsp cinnamon
• Olive oil, for the pan and to drizzle

Method

Heat the oven to 350 F.

Trim both ends of the squash, halve it lengthwise, and scoop out the seeds. Peel it with a vegetable peeler and cut the flesh into 1-inch cubes. Take your time with the knife here; a steady board and a firm grip make this safe.

Spread the cubes on an oiled baking sheet in a single layer. Season with the salt and cinnamon, then drizzle with olive oil and toss to coat.

Roast about 30 minutes, until the squash is tender and lightly browned at the edges. Total time runs about 35 minutes.

Air fryer variation

The air fryer suits these cubes well and crisps the edges faster. Toss the seasoned, oiled squash into the basket in a single layer and cook around 360 to 380 F for 12 to 18 minutes, shaking once or twice, until tender (air fryer time and temperature untested, estimated from the oven baseline; check at the early end and adjust). Work in batches if the basket is crowded, since piling the cubes steams them instead of roasting them.

*Adapted from a-squirrel-in-the-kitchen*