Description
This Oven-Roasted Butternut Squash recipe features tender and caramelized squash cubes seasoned with a delightful blend of brown sugar, cinnamon, and a hint of cayenne pepper, making it a comforting and flavorful side dish perfect for fall and winter meals.
Ingredients
Scale
Squash
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
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: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the squash evenly.
- Prepare the squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes to ensure uniform cooking and perfect caramelization.
- Season the squash: In a large bowl, toss the butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange on baking sheet: Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat, making sure the cubes aren’t crowded to allow proper roasting.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for about 25 to 30 minutes, tossing the squash halfway through cooking to ensure even browning and caramelization on all sides.
- Check for doneness: The squash is done when tender when pierced with a fork and has a golden, caramelized exterior.
- Serve warm: Remove from the oven and serve immediately as a delicious, warm side dish complementing a variety of main courses.
Notes
- You can adjust cayenne pepper to your preferred spice level for more or less heat.
- Use fresh cinnamon for better flavor; ground cinnamon works well, too.
- For added texture, sprinkle toasted pumpkin seeds or walnuts on top before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
