Jerk Roasted Butternut Squash with Pineapple Chutney

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

In a small bowl, combine the jerk spice blend: 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp ground ginger, 1/4 tsp cloves, and 1 tsp salt. Mix thoroughly.

Place the cubed butternut squash in a large mixing bowl. Drizzle with 3 tbsp olive oil and sprinkle the jerk spice blend over the top. Toss until every cube is evenly coated.

Spread the seasoned squash in a single layer on the prepared baking sheet, ensuring the pieces do not overlap for even browning.

Roast in the preheated oven for 30-35 minutes, turning the squash halfway through at the 15-minute mark. The squash is ready when the edges are caramelized and a knife slides through with no resistance. Remove and set aside.

While the squash roasts, combine the diced pineapple, brown sugar, lime juice (from 1 whole lime), and thyme sprigs in a small saucepan over medium heat.

Cook the chutney, stirring occasionally, for 12-15 minutes until the pineapple has softened, the sugar has dissolved, and the mixture has thickened slightly into a glossy glaze. Remove the thyme sprigs.

Fold in the roughly chopped cilantro and season with 1/2 tsp salt. Remove from heat.

Divide the roasted jerk squash among four warm plates. Spoon the pineapple chutney generously over the hot squash, letting the glaze pool around the caramelized edges.

Serve immediately as a vibrant vegetarian main or a standout side dish. If desired, accompany with steamed white rice to soak up the spicy-sweet juices.