Description
This oven-roasted butternut squash recipe offers a perfectly caramelized, tender side dish with a delightful balance of sweet and spicy flavors. Cubed butternut squash is tossed with olive oil, brown sugar, cinnamon, salt, and a hint of cayenne pepper, then roasted to bring out its natural sweetness and create a deliciously crisp exterior.
Ingredients
Scale
Ingredients
- 4 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the squash cubes properly and caramelize their natural sugars.
- Toss the squash: In a large bowl, combine the cubed butternut squash with olive oil, brown sugar, cinnamon, salt, and cayenne pepper. Toss well to ensure all pieces are evenly coated with the seasoning mixture.
- Arrange on baking sheet: Spread the seasoned butternut squash cubes in a single layer on a large baking sheet lined with parchment paper or a silicone mat for easy cleanup.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring or flipping the cubes halfway through to ensure even browning and roasting.
- Check for doneness: The butternut squash is ready when it is tender inside and caramelized with browned edges. Pierce a cube with a fork to check tenderness.
- Serve immediately: Remove from the oven and transfer the squash to a serving bowl. Serve warm as a flavorful side dish to complement a wide variety of main courses.
Notes
- You can adjust the amount of cayenne pepper depending on your spice preference.
- For extra crispiness, spread the squash in a single layer without overcrowding the pan.
- Leftover roasted squash can be refrigerated for up to 3 days and reheated in the oven or skillet.
- This recipe pairs well with roasted meats, quinoa salads, or can be pureed into soups.
