The Squash That Almost Got Away

I once grew a butternut squash. It was my little garden victory. The vine grew so big! It tried to climb my fence. I was so proud of that one squash.

Then a squirrel decided it was his. He took one big bite and left it. I was so sad. But I still cooked it. You know what? It was delicious anyway. This taught me something good. Food is meant to be shared, even with cheeky squirrels.

Why We Roast It

Roasting is magic. It turns simple squash into something sweet. The heat makes the edges caramelize. Doesn’t that smell amazing? It fills your whole kitchen with warmth.

This matters because good food should make you happy. The process is part of the joy. Cutting, seasoning, smelling it cook. It’s a little bit of love in a pan. What’s your favorite vegetable to roast? Tell me, I’d love to know.

A Little Spice Story

My grandson once asked why I use cumin. He said it smelled like earth. I told him that’s the point! It makes the squash taste deep and cozy. The cayenne is just a tiny whisper of heat. You might not even notice it’s there.

Fun fact: coriander and cumin are often friends in recipes. They grow in similar sunny places! Mixing spices is like making friends. They all bring something different to the party. This matters because food should have stories in every bite.

The Sweet, Sticky Glaze

Now for the best part. The honey-orange butter. You just melt it all together. The orange juice makes it bright. The honey makes it sweet like sunshine.

I still laugh at this. The first time I made it, I used a whole orange. The glaze was too runny! Now I know a teaspoon is perfect. It’s a lesson in balance. Do you prefer sweet or savory glazes on your veggies?

Bringing It All Together

When the squash is golden, take it out. Drizzle that warm glaze right over the top. The sound it makes is a quiet sizzle. It’s the sound of dinner being ready.

Serve it in a big bowl. Let everyone help themselves. Food tastes better when shared. What will you serve this squash with? A roast chicken? Some fluffy rice? I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
Extra-virgin olive oil	3 tablespoons
Salt and pepper	To taste (1 tsp salt, 1 tsp pepper in mix)	Plus 1/4 tsp salt for glaze
Ground cumin	1 teaspoon
Ground coriander	1 teaspoon
Cayenne pepper	Pinch
Butternut squash	3 pounds (7 ¾ cups)	Peeled, seeded, cut into 1-inch pieces
Unsalted butter	2 tablespoons
Honey	1 tablespoon
Fresh oregano	1 teaspoon	Coarsely chopped
Orange juice	1 teaspoon

My Honey-Orange Glazed Squash, A Fall Hug on a Plate

Hello, my dear. Come sit a moment. The air is getting crisp, isn’t it? That means it’s squash time. This recipe feels like a cozy sweater for your dinner table. It’s sweet, a little spicy, and so simple. I love how the honey and orange make the kitchen smell like sunshine. Doesn’t that smell amazing? Let’s make a memory together.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 3 tablespoons butter
• 3 tablespoons honey
• Juice of 1/2 an orange
• 1 tablespoon fresh oregano, chopped

Instructions

Step 1: First, let’s get your oven ready. Move a rack to the middle. Heat it to 425 degrees. Line your biggest baking sheet with parchment paper. I never skip the parchment. It saves so much scrubbing later. My grandson calls it “magic paper.” I still laugh at that.

Step 2: Now, grab a big bowl. Whisk the olive oil with the spices. Add a good pinch of salt and pepper. The cumin and coriander are so warm and friendly. A tiny bit of cayenne just wakes everything up. Toss your squash pieces in this until they shine. Spread them in one layer on your sheet. (A hard-learned tip: don’t crowd them, or they’ll steam, not roast!).

Step 3: Roast the squash for about half an hour. You’ll know it’s done when the bottoms are golden. The edges will get a little caramelized. That’s the best part. While that’s happening, make the magic glaze. Just melt butter and honey together. A little orange juice and fresh oregano go in next. Simple, right? What’s your favorite smell from a roasting oven? Share below!

Step 4: When the squash is tender, carefully move it to a pretty platter. Use a spatula. Then, drizzle that warm honey-orange butter all over. Listen to it sizzle softly. Give everything a gentle toss right on the platter. Serve it while it’s nice and hot. This dish always makes me think of family suppers.

Cook Time: 30-35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish

Three Fun Twists to Make It Yours

This recipe is like a good friend. It’s happy to change its outfit. Here are three ways to play. Maple & Sage: Use maple syrup instead of honey. Add fresh sage to the butter. Savory & Cheesy: Skip the honey glaze. Toss hot squash with grated Parmesan cheese. Sweet & Nutty: After glazing, sprinkle with toasted pecans or walnuts. A lovely little crunch. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This squash loves company. Pile it next to a simple roast chicken. Or mix it into fluffy quinoa for a hearty bowl. For a pretty touch, add orange zest on top. To drink, a cold apple cider is perfect. For the grown-ups, a glass of chilled Riesling wine is lovely. Both are sweet and friendly, just like the squash. Which would you choose tonight?

Keeping Your Squash Sunny for Later

Let’s talk about saving some for tomorrow. Cool your roasted squash completely first. Then tuck it into an airtight container. It will be happy in the fridge for about four days.

You can freeze it, too. I once froze a big batch for my grandson’s visit. Spread the pieces on a tray until frozen solid. Then pop them into a freezer bag. They keep for three months this way.

Reheating is simple. Use your oven or toaster oven at 350 degrees. This keeps the pieces nice and crisp. A microwave works but can make them soft.

Batch cooking this dish saves a busy weeknight. Having good food ready matters. It turns a stressful evening into a cozy meal. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Squash Troubles

Is your squash soggy? Your pieces might be too crowded. Give them space on the baking sheet. This lets the hot air move around each piece.

I remember when my glaze seized up once. The butter was too hot. Let the melted butter mix cool just a bit. Then stir in the orange juice and oregano.

Not getting those nice browned edges? Your oven rack might be too low. Move it to the middle position. This helps the heat cook everything evenly.

Fixing these small issues builds your cooking confidence. It also makes the flavors so much better. A crispy, caramelized squash tastes like a hug. Which of these problems have you run into before?

Your Quick Squash Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels to be sure.

Q: Can I make it ahead? A: You can roast the squash ahead. Warm it up and add the fresh glaze before serving.

Q: What if I don’t have fresh oregano? A: Use half the amount of dried oregano. Or try a pinch of thyme instead.

Q: Can I double the recipe? A: Absolutely! Use two baking sheets. Switch their positions in the oven halfway through.

Q: Any fun extra tips? A: Try a sprinkle of orange zest on top. *Fun fact: butternut squash is actually a fruit!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this sweet and spicy squash. It always reminds me of autumn sunshine. Cooking should be fun, not fussy.

I would love to hear about your time in the kitchen. Tell me what you thought. Have you tried this recipe? Share your experience in the comments.

Happy cooking!
—Grace Ellington.