Cinnamon-Spice Butternut Squash with Ronnie’s Giardiniera

Cinnamon-Spice Butternut Squash with Ronnie’s Giardiniera and Feta brings a festive balance of warmth, sweetness, and gentle heat.Roasted until caramelized and golden, the tender butternut cubes are infused with cinnamon and a drizzle of Ronnie’s giardiniera oil, creating layers of spice and depth. Crumbled feta adds a creamy, tangy finish that perfectly complements the sweet-savory blend. It’s a cozy, colorful side dish that feels right at home on any holiday table. There are two recipe versions here; a full squash version as you see in the picture and in the Instagram video, then there is a cubed version.

Ingredients

  • Full Squash Version: 1 small butternut squash, halved lengthwise and seeds removed
  • Cubed Version: 1 small butternut squash, peeled and cubed
  • 2 tbsp Ronnie’s Giardiniera oil (from the jar)
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp coconut sugar (optional, for caramelization)
  • Salt and pepper to taste
  • ¼ cup crumbled feta
  • ¼ cup Ronnie’s Giardiniera mix, drained

Instructions

1a. Full Squash Version: Brush the cut sides of the squash halves with giardiniera oil. Sprinkle with cinnamon, nutmeg, coconut sugar, salt, and pepper.
2a. Full Squash Version: Air-Fry: Place squash halves cut side up in the air fryer. Cook at 375°F for 25–30 minutes, or until fork-tender and caramelized on the edges.
1b. Cubed Version: Toss squash with giardiniera oil, cinnamon, nutmeg, coconut sugar, salt, and pepper until evenly coated.
2b. Cubed Version: Air-fry/Cook at 400 °F for 18–22 minutes, shaking halfway through, until tender and caramel-edged.
3. Spoon over the giardiniera mix and sprinkle with feta.
4. Finish with a tiny pour of that golden oil for shine and heat. 


See it being made: Butternut Squash

This recipe was prepared by @farmacyrevolution_

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