Description
This Cinnamon Roasted Butternut Squash recipe offers a warm and cozy side dish perfect for fall and holiday meals. Cubes of butternut squash are tossed in olive oil, brown sugar, and warm spices like cinnamon and nutmeg, then roasted until tender and caramelized, creating a deliciously sweet and fragrant vegetable side that pairs well with a variety of main dishes.
Ingredients
Scale
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Toss Squash with Seasoning: In a large bowl, combine the cubed butternut squash with olive oil, brown sugar, ground cinnamon, ground nutmeg, salt, and black pepper. Toss everything together until the squash pieces are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Spread the seasoned butternut squash cubes out in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow even roasting and caramelization.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 25 to 30 minutes. Flip the cubes once halfway through the cooking time to ensure they brown evenly on all sides.
- Check Doneness and Serve: The squash is done when it is tender and has caramelized edges. Remove from the oven and serve warm as a flavorful side dish to complement roasted meats or holiday meals.
Notes
- For extra texture and flavor, sprinkle chopped pecans or drizzle maple syrup over the roasted squash before serving.
- This dish pairs beautifully with roasted meats, poultry, or as part of a festive holiday spread.
- You can adjust the sweetness by varying the amount of brown sugar or adding a touch of honey if preferred.
