OPINION | FRONT BURNER: Spices enhance fall butternut squash

Here's a recipe to add to your fall rotation, and if you like it, maybe even your Thanksgiving menu.

Woodsy-minty cardamom and pungent black pepper are paired with fresh, bright orange zest and salt for a decidedly different way of seasoning. A drizzle of honey or maple syrup pulls all the flavors together and heightens the sweetness without being cloying.

This original recipe called for sweet potatoes and I'm sure it is delicious with sweet potatoes, but I had two butternut squash calling my name.

The process is a little time consuming — you have to peel and seed a whole butternut squash or two and grind the spices, but it pays off in flavor.

To save time, you could use butternut squash that's already been peeled and cubed, but I think round slices make a prettier presentation.