Cinnamon Roasted Butternut Squash
Cinnamon Roasted Butternut Squash is a delightful side dish that highlights the natural sweetness of butternut squash enhanced by the warm, aromatic notes of cinnamon. This recipe is simple to prepare, making it an ideal addition to your fall meals or holiday gatherings.
Equipment
- 1 baking sheet
- 1 parchment paper (optional)
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 spoon or spatula for tossing
Ingredients
- 2 pounds butternut squash Large, about 2 pounds.
- 2 tablespoons olive oil
- 2 tablespoons brown sugar Adjust sweetness to taste.
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully peel the butternut squash with a vegetable peeler. Cut it in half lengthwise, remove the seeds, and cut the flesh into 1-inch cubes.
- In a mixing bowl, combine the olive oil, brown sugar, ground cinnamon, salt, black pepper, and nutmeg if using.
- Add the cubed butternut squash to the bowl, and toss until all pieces are well coated with the cinnamon mixture.
- Line a baking sheet with parchment paper (if using) and spread the butternut squash in a single layer.
- Roast in the preheated oven for about 25 minutes, or until the squash is tender and caramelized. Stir halfway through cooking for even roasting.
- Remove from the oven and let it cool for a few minutes before serving.
- Optionally, sprinkle with pecans or walnuts before serving for added crunch and flavor.
Notes
This dish pairs well with roasted meats or can be enjoyed warm as a stand-alone dish.
You can add a sprinkle of pecans or walnuts before serving for added crunch and flavor.
Feel free to adjust the sweetness by increasing or decreasing the amount of brown sugar based on your taste preference.