So, caramelized butternut squash is amazing. Let’s just get that fact out there. But, I have a fairly intense obsession with chai spices, so whenever I reach for cinnamon, I have an internal struggle with not adding ginger, cloves, nutmeg, cardamom… all of the other beautiful spices that create those chai flavors.
This time, I did not fight the urge. I started with my favorite caramelized butternut squash recipe, but after adding ground cinnamon, I just kept going and the end result was absolute perfection. All of the sweet, sticky and candy-like goodness of caramelized butternuts with warm, inviting spices.
Then to top all of those gorgeous flavors off, I added creamy crumbled goat cheese and salty walnuts and the end result is a side dish that I will definitely be sharing with friends, but will also be making for myself regularly.
Let’s get started…
Begin by peeling a large butternut squash, remove the seeds and cut into 1 inch cubes. Add all of the squash into a large bowl, add 4 tablespoons of melted butter and about 1/3 cup of brown sugar and toss until everything is completely combined.
Spread the squash over a large non-stick or parchment lined baking sheet and grab your spices.
There is a lot of controversy surrounding the balance of “real” chai spices, but I use about 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of sea salt and a pinch of black pepper. You can also add some cardamom, all spice or fennel.
This is your recipe, so add what you love and what you have on hand.
Bake your chai spiced butternut squash in a 375 degree oven for about 45 minutes, tossing them around every 10-15 minutes to make sure that all of the cubes caramelize the same.
Once the squash is tender and all of the brown sugar and chai spices have developed into sweet, sticky perfection, transfer the squash into a bowl and top with crumbled goat cheese and finely chopped walnuts. I also added a little parsley and sea salt, but to be honest, this butternut squash was almost half way gone by the time I even got to the goat cheese, so garnish quickly. It tends to disappear fast…
Would you just take a look at this bowl. The caramelization has created a sticky, candy-like coating over each super tender cube of butternut squash and I am completely obsessed with the addition of chai spices to this already fabulous situation.
The creamy goat cheese and salty walnuts balance the flavors and textures out beautifully and elevate the whole dish to another level. A delicious level and you are going to love it. I just know it.
Enjoy!
Chai Butternut Squash with Goat Cheese & Walnuts
Ingredients
- 1 large butternut squash, peeled, seeds removed, cubed
- 4 tablespoons of butter, melted
- 1/3 cup of brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/4 teaspoon of sea salt
- a pinch of black pepper
- goat cheese, crumbled
- walnut, finely chopped
Instructions
- Preheat your oven to 375 degrees
- Prep 1 large butternut squash by peeling it, removing the seeds and cutting it into 1 inch cubes
- Place the butternut squash cubes into a large bowl
- Add 4 tablespoons of melted butter into the bowl and toss until all of the cubes are well coated
- Add 1/3 cup of brown sugar and toss to combine
- Transfer the butter and brown sugar coated butternut squash cubes onto a parchment lined baking sheet
- Sprinkle 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of sea salt and a pinch of black pepper evenly over the entire baking sheet
- Bake the butternut squash cubes on the center rack of a 375 degree oven for 45-50 minutes, flipping every 15 minutes
- Garnish the caramelized butternut squash with crumbled goat cheese and finely chopped walnuts before serving
