The most labor-intensive part of making this delicate side dish is peeling and dicing the butternut squash. If you can handle that task, you will be rewarded with a sweet, spiced and creamy side that’s excellent for fall and winter dinners.
1 large (3 pounds) butternut squash, peeled and cubed
2 Tablespoons olive oil
freshly ground black pepper
3 Tablespoons Danish Creamery Butter
3 Tablespoons honey
½ teaspoon chili powder
½ teaspoon smoked paprika
2 teaspoons apple cider vinegar
Preheat oven to 425° F. Line a rimmed baking sheet with foil, then spread squash in an even layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for 25-30 minutes, or until caramelized and tender, flipping once halfway through.
While squash cooks, make the glaze. Melt butter in a small skillet over medium heat. Add honey, chili powder and smoked paprika and stir to mix. Cook a few minutes until thickened and fragrant, then remove from heat and whisk in vinegar.
Remove squash from oven, pour half the glaze over top and toss to coat. Sprinkle with flaky salt and serve with remaining glaze on the side.