Description
This oven-roasted butternut squash recipe features tender cubes of squash caramelized with a blend of olive oil, brown sugar, cinnamon, salt, and a hint of cayenne pepper. Perfectly sweet and slightly spicy, this dish makes a delicious and nutritious side that complements a variety of meals.
Ingredients
Scale
Squash
- 4 cups butternut squash cubes (about 1 medium squash, peeled and chopped)
Seasoning
- 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: Set your oven to 400°F (200°C) to warm up while you prepare the squash, ensuring a perfect roast.
- Toss the squash with seasoning: In a large bowl, combine the butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper. Mix well so each piece is evenly coated with the flavorful seasoning.
- Spread and roast: Arrange the seasoned squash in a single layer on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking. Roast in the preheated oven for 40 minutes, flipping halfway through for even caramelization.
- Check for tenderness: After roasting, the squash should be fork-tender and lightly browned at the edges. If needed, roast for an additional 5-10 minutes until fully cooked.
- Serve warm: Transfer the roasted butternut squash to a serving dish and enjoy as a sweet, spicy, and savory side dish that pairs wonderfully with roasted meats, grains, or salads.
Notes
- For easier peeling and chopping, microwave the whole butternut squash for 2-3 minutes before cutting.
- You can adjust the cayenne pepper amount based on your spice preference or omit it for a milder dish.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Consider adding fresh herbs like rosemary or thyme for an herbal twist.
