Cinnamon Roasted Butternut Squash
Cinnamon Roasted Butternut Squash is delicious recipe with the warm spice of cinnamon and sweet caramelized brown sugar. A perfect Thanksgiving side dish.
Servings: 4 - 6
Equipment
- Sheet Pan
Ingredients
- 2 lbs Butternut Squash, cubed (I buy it precut)
- 2 ½ Tablespoons Brown Sugar, packed
- ¾ teaspoon Kosher Salt (½ tsp table salt)
- 1 teaspoon Cinnamon
- 1 pinch Pepper
- 4 Tablespoons Melted Butter (or 2 Tbsp olive oil)
Garnish (optional)
- ¼ cup Toasted Pecans, chopped
- 1 - 2 Tablespoons Maple Syrup
Instructions
- If your butternut squash is not precut, you will need to peel, deseed, & cube it. It helps if you pierce the squash with a knife a few times & then put the whole squash in the microwave for 5-6 minutes. just long enough to soften it for cutting.
- Heat oven to 425° F.
- In a mixing bowl, add the brown sugar, salt, cinnamon, pepper, and melted butter. Whisk together well.
- Add the squash cubes to the mixture and toss to coat all of the cubes.
- Spread the squash cubes out on a parchment lined baking sheet in a single layer. Try to separate them as much as you can. If you need to, use two baking sheets.
- The cook time will depend on how large you cut the cubes, and whether or not you had to microwave the squash a little to soften it for peeling. Just keep an eye on them.
- Bake at 425° F for 15 minutes and then check on them. If you want, you can stir them and put them back in until done, another 5 to 15 minutes (cook time will depend on how large the cubed butternut squash pieces are).
- Remove to a serving dish and garnish with chopped toasted pecans and a drizzle of maple syrup.
Notes
This method will work for many other varieties of squash.
Nutrition
Calories: 192kcal
