Description
This oven-roasted butternut squash recipe offers a deliciously sweet and spicy side dish perfect for fall and winter meals. Cubes of butternut squash are tossed with olive oil, brown sugar, cinnamon, salt, and a hint of cayenne pepper, then roasted to caramelized perfection, delivering a warm, comforting flavor with a subtle kick.
Ingredients
Scale
Ingredients
- 4 cups butternut squash, peeled and cut into cubes
- 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 correct temperature for roasting the squash evenly.
- Prepare the squash: Peel and cube the butternut squash into approximately 1-inch pieces for even cooking and easy roasting.
- Toss with seasoning: In a large mixing bowl, combine the butternut squash cubes with olive oil, brown sugar, ground cinnamon, salt, and cayenne pepper. Toss well to coat all the pieces evenly 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 lightly greased to prevent sticking.
- Roast the squash: Place the baking sheet in the preheated oven and roast for about 30-35 minutes, turning the cubes halfway through, until the squash is tender and caramelized on the edges.
- Serve warm: Remove the roasted butternut squash from the oven and transfer to a serving dish. Serve immediately as a flavorful side dish accompanying your favorite main courses.
Notes
- For deeper caramelization, you can broil the squash for an additional 2-3 minutes at the end of roasting—watch closely to prevent burning.
- If you prefer a milder flavor, adjust or omit the cayenne pepper according to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or microwave.
- This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal.
