Description
Oven-Roasted Butternut Squash is a simple, cozy side dish that highlights the natural sweetness of squash with warm spices and a touch of heat. Caramelized edges and tender centers make this a seasonal favorite that’s healthy, flavorful, and easy to prepare.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with foil or parchment paper.
- Trim the stem and base of the butternut squash, slice in half lengthwise, peel, and scoop out the seeds. Cut into evenly sized cubes.
- In a large mixing bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper until well coated.
- Spread the squash in a single layer on the prepared baking sheets.
- Roast for 35–45 minutes, flipping once and rotating pans halfway through, until squash is fork-tender and caramelized on the edges.
- Serve warm as a side dish or as part of a larger meal.
Notes
- Swap brown sugar with maple syrup or honey for a different sweetness profile.
- Use other squash varieties like acorn or kabocha, or try sweet potatoes.
- Add nutmeg or pumpkin pie spice for seasonal variety.
- Use avocado or coconut oil instead of olive oil if preferred.
- Prep Time: 15–25 minutes
- Cook Time: 35–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
