Description
Oven-Roasted Butternut Squash is a simple and delicious side dish featuring tender, caramelized butternut squash cubes seasoned with warm spices like cinnamon and a hint of cayenne pepper for a subtle kick. Roasting brings out the natural sweetness of the squash, enhanced by a touch of brown sugar and olive oil, making it a perfect accompaniment to any meal.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
Seasonings
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare the squash: Peel the butternut squash using a vegetable peeler, cut it in half and scoop out the seeds. Then, chop it into 1-inch cubes for even cooking.
- Toss with seasonings: In a large bowl, combine the butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper. Toss well to ensure each piece is evenly coated.
- Arrange on baking sheet: Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
- Serve: Remove the roasted butternut squash from the oven and transfer to a serving dish. Serve warm as a flavorful side dish.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- You can substitute brown sugar with maple syrup for a different sweetness profile.
- Adjust cayenne pepper to your preferred spice level or omit for a milder taste.
- Roasted butternut squash pairs wonderfully with roasted meats, salads, or as a topping for grain bowls.
