Description

Tender oven-roasted butternut squash with brown sugar and cinnamon, caramelized on the edges for a cozy, sweet-savory side perfect for fall and winter meals.

Ingredients

Scale

1 medium butternut squash (2.5–3 lb), peeled, seeded, cut into 1-inch cubes

2 tbsp light or dark brown sugar

2 tbsp melted butter or olive oil

1 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp black pepper

Optional: pinch nutmeg or cayenne, 1 tbsp maple syrup to finish

Instructions

1. Preheat oven to 400°F (200°C); line a rimmed baking sheet with parchment.

2. Trim squash, halve lengthwise, scoop seeds, peel, and cut into 1-inch cubes.

3. Toss cubes with melted butter or oil, brown sugar, cinnamon, salt, and pepper until evenly coated.

4. Spread in a single layer on the baking sheet, avoiding crowding.

5. Roast 25–30 minutes, flipping halfway, until tender with caramelized edges.

6. Taste and adjust seasoning; optionally drizzle maple syrup or add a pinch of cayenne.

7. Serve warm. To reheat, bake at 350°F (175°C) for 10–12 minutes until hot.

Prep Time: 15 minutes
Cook Time: 25–30 minutes

Nutrition

Calories: 185 kcal
Sodium: 300 mg
Fat: 7 g
Carbohydrates: 33 g
Protein: 2 g