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Brown Sugar Roasted Butternut Squash

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A cozy and irresistible fall recipe featuring caramelized brown sugar and roasted butternut squash with warm spices like cinnamon and nutmeg.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons brown sugar (light or dark)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Pinch of black pepper (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash using a vegetable peeler, slice it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes.
  3. In a medium-sized mixing bowl, combine melted butter, brown sugar, cinnamon, nutmeg, salt, and black pepper. Stir until well combined.
  4. Add the cubed squash to the bowl and toss until evenly coated with the brown sugar mixture.
  5. Spread the coated squash in a single layer on the prepared baking sheet, ensuring space between pieces for even roasting.
  6. Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender.
  7. Transfer the roasted squash to a serving platter, sprinkle with freshly chopped parsley, and serve warm.

Notes

[‘Don’t overcrowd the pan to ensure even roasting.’, ‘Cut squash into uniform sizes for consistent cooking.’, ‘Flip the squash halfway through roasting for even caramelization.’, ‘Use parchment paper to prevent sticking and make cleanup easier.’, ‘Keep an eye on the squash during the last 5 minutes to prevent burning.’]

Nutrition

Keywords: butternut squash, roasted squash, fall recipe, brown sugar, cinnamon, nutmeg, Thanksgiving side dish, gluten-free, easy recipe

Find it online: https://tempotaste.com/brown-sugar-roasted-butternut-squash-recipe-perfect-for-fall/