Cinnamon Spicy Butternut Squash / by Alex Boake

I was hoping it was just a horrible nightmare, but it looks like the cold weather is settling in for the winter. No accumulation yet, but I've definitely seen some white stuff falling from the sky...I believe it's referred to as...snow? In any case, the cold is a good excuse to create some warming meals, so I suppose it's not all bad. Here's a recipe that once again makes ample use of my best buddy Cinnamon, with support from my other pal Red Pepper Flakes.


Cinnamon Spicy Butternut Squash Serves 4 to 5 as a side.


  • 1 Medium to Large Sized Butternut Squash
  • 4 Tbsp Olive Oil
  • 1 Tbsp Cinnamon
  • 1 tsp Red Pepper Flakes
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper


Directions Preheat oven to 350.

Cut the Butternut Squash in half widthways, and then lengthways. Scoop out the seeds, and then carefully peel off the outer skin. Cut the squash into 1 cm wide wedges, and then toss with the Olive Oil, Cinnamon, Red Pepper Flakes, Sea Salt and Black Pepper to coat.

Lay the coated slices on a large pan, ideally in one layer. Cook for 45 minutes, to an hour, flipping the slices halfway through the cook time. They are done when the squash is soft, with some crispy bits on the edges.

These little squash slices are seriously addictive--beware! This pairs nicely with Roast Pork Tenderloin, and a green side salad. Yum!