Description
This Brown Sugar Roasted Butternut Squash is a simple and delicious fall side dish. Tender cubes of squash are roasted with butter, brown sugar, and a hint of cinnamon until perfectly caramelized. It’s a sweet and savory addition to any meal.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds / 900 g), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons (30 g) unsalted butter, melted
- 2 tablespoons (25 g) brown sugar, packed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon (optional)
- Optional garnishes: Fresh parsley, chopped; Chopped pecans or walnuts; A drizzle of maple syrup
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Peel the butternut squash, cut off the ends, slice it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes.
- Place the cubed squash in a large mixing bowl. Add melted butter, brown sugar, salt, pepper, and cinnamon (if using). Toss until every piece is evenly coated.
- Spread the squash cubes in a single layer on the prepared baking sheet.
- Roast for 25 minutes. Flip the cubes using a spatula.
- Continue roasting for another 15–20 minutes, or until the squash is fork-tender and lightly caramelized.
- Transfer to a serving dish, garnish with chopped herbs or nuts if desired, and serve warm.
Notes
- Use a sharp knife for safe and easy cutting of the squash.
- Avoid overcrowding the baking sheet to ensure proper caramelization.
- Dark brown sugar will provide a deeper caramel flavor.
- Flipping the squash halfway through roasting promotes even cooking and color.
- For a savory twist, consider adding herbs like rosemary or thyme.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Fall Recipes
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8 g
- Fat: 7 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 2 g