Soy-Glazed Butternut Squash Cubes with Sesame and Cayenne

Peel the butternut squash, halve lengthwise, scoop out seeds, and cut into 2 cm cubes. You should have about 4 cups.

Preheat oven to 200°C. Line a large baking sheet with parchment paper.

Toss squash cubes with olive oil, salt, and black pepper in a large bowl until evenly coated.

Spread in a single layer on the prepared baking sheet — do not crowd them or they will steam instead of caramelize.

Roast for 25-30 minutes, turning once with a spatula at the 15-minute mark, until the edges are golden and the flesh is tender when pierced with a fork.

While the squash roasts, combine soy sauce, honey, minced garlic, grated ginger, and cayenne in a small saucepan over medium heat.

Stir until honey dissolves, then bring to a gentle boil.

Reduce heat to low and simmer for 3-4 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon. Remove from heat.

Transfer the roasted squash to a large mixing bowl.

Pour the warm soy glaze over the squash and toss gently until each cube is evenly coated and glossy.

Transfer to a serving dish and sprinkle generously with toasted sesame seeds. Serve immediately while warm.