Brown Sugar Roasted Butternut Squash
This brown sugar roasted butternut squash is a comforting side dish with caramelized edges and a warm sweetness, perfect for fall meals.
Ingredients
Main Ingredients
- 1 large Butternut squash, peeled, seeded, and cut into evenly sized cubes
- 3 tablespoons Brown sugar Use light or dark depending on desired flavor depth.
- 2 tablespoons Olive oil or melted butter Olive oil keeps it light; melted butter adds richness.
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Ground cinnamon Optional, for added warmth.
- 1/4 teaspoon Ground nutmeg Optional, for added warmth.
- to taste Fresh herbs (thyme, sage, or rosemary) Optional, for flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Peel the butternut squash, scoop out the seeds, and cut it into similarly sized cubes.
- In a large bowl, combine the squash cubes, olive oil or melted butter, brown sugar, salt, black pepper, and optional spices and herbs. Toss until evenly coated.
Roasting
- Spread the squash across the prepared baking sheet in a single layer, avoiding overcrowding.
- Roast in the oven for about 30 minutes or until the squash is fork-tender and golden around the edges, stirring halfway through.
Serving
- Taste the squash and adjust the seasoning if necessary. Serve warm with a garnish of fresh herbs, additional black pepper, or a drizzle of melted butter.
Notes
For even roasting, ensure squash pieces are cut uniformly. Use parchment paper for easy cleanup. Adjust the brown sugar to taste after roasting if desired. Leftovers can be stored in the refrigerator for up to four days.