Description
This oven-roasted butternut squash recipe features tender, caramelized cubes of squash enhanced with a touch of olive oil, brown sugar, cinnamon, salt, and a hint of cayenne pepper for a subtle spicy kick. Perfect as a comforting side dish, it combines sweet and savory flavors with warm spices to elevate your meal.
Ingredients
Scale
Vegetables
- 1 butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
Seasonings
- 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’s hot enough to roast the squash evenly and develop caramelization.
- Toss the squash with seasonings: In a large bowl, combine the butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper. Toss thoroughly to ensure each piece is evenly coated with the seasoning mixture.
- Arrange on a baking sheet: Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they are not crowded to allow for even roasting.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, turning the squash halfway through the cooking time. Roast until the squash is tender and caramelized on the edges.
- Serve and enjoy: Remove the roasted butternut squash from the oven and let cool slightly. Serve warm as a delicious side dish or add to salads and grain bowls.
Notes
- You can adjust the amount of cayenne pepper based on your preferred spice level or omit it entirely for a milder flavor.
- For extra crispiness, use a convection oven setting if available.
- Leftover roasted squash can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Try garnishing with fresh herbs like thyme or rosemary for additional flavor.
