Description
Oven-Roasted Butternut Squash is a simple, flavorful side dish featuring tender, caramelized squash cubes enhanced with olive oil, brown sugar, cinnamon, salt, and a touch of cayenne pepper. Roasting at high heat brings out the natural sweetness and creates a delightful texture with lightly browned edges.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into cubes (about 4 cups)
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (a pinch)
Instructions
- Prepare the Butternut Squash: Begin by cutting off the stem and bottom ends of the butternut squash. Slice it lengthwise, then use a heavy-duty peeler to carefully remove the skin until the bright orange flesh is fully exposed, avoiding tough green streaks. Scoop out the seeds from the larger bulbous end with a spoon, reserving seeds if you wish to roast them later.
- Cube the Squash: Cut the peeled and seeded squash halves into evenly sized cubes to ensure even cooking during roasting.
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting. This high temperature will help develop tender flesh with nicely caramelized edges.
- Season the Squash Cubes: In a large mixing bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and a pinch of cayenne pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange and Roast the Squash: Spread the seasoned cubes in a single layer on two foil-lined baking sheets, ensuring they are not overcrowded for even browning. Place the pans in the oven and roast for 35 to 45 minutes, turning the cubes once and rotating the pans halfway through cooking. The squash is done when tender and edges are lightly browned. Serve warm as a side or snack.
Notes
- Uniform cube size helps the squash cook evenly.
- Do not overcrowd the baking sheet to allow proper roasting and caramelization.
- Optional: reserve the squash seeds, clean and roast them separately for a crunchy snack.
- Adjust cayenne pepper quantity to control the level of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: butternut squash, roasted squash, fall side dish, healthy side, cinnamon squash, roasted vegetables
