Saffron & Honey Roasted Butternut Squash Bites

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Place cubed butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt and black pepper. Toss well to coat evenly, then spread in a single layer without crowding.

Roast for 15 minutes, until the squash begins to soften and the underside turns golden. Rotate the cubes gently with a spatula.

While the squash roasts, crumble the saffron threads into a small bowl. Pour 2 tablespoons of warm water (about 40°C/105°F) over the saffron. Let steep for 5 minutes — the liquid will turn a deep amber-gold and become fragrant.

In a small ramekin, combine the bloomed saffron liquid with honey and the remaining 1 tablespoon of olive oil. Stir until fully blended.

Remove the baking sheet from the oven. Drizzle the saffron-honey glaze over the partially roasted squash. Toss gently to coat every piece.

Return to the oven and roast for an additional 10-12 minutes, until the glaze caramelizes lightly, the edges are caramelized and crisp, and a fork slides in with no resistance.

Let the squash bites cool on the pan for 3 minutes — they will firm up slightly as the glaze sets.

Transfer to a serving platter, scatter the chopped cilantro over the top, and serve warm. These are delightful on their own or alongside grilled meats and couscous.