Description
This recipe yields tender, caramelized butternut squash pieces coated in a sweet brown sugar and cinnamon glaze. It is a simple side dish perfect for autumn meals or holidays.
Ingredients
Scale
- 1 medium butternut squash (about 3 pounds)
- 3 tablespoons unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Pinch of ground allspice
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
- Peel the butternut squash. Cut it in half lengthwise and scoop out the seeds and stringy pulp using a spoon.
- Cut the squash halves into 1-inch cubes. Place the cubes in a large bowl.
- In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, salt, and allspice until combined.
- Pour the butter mixture over the squash cubes. Toss gently until all the squash pieces are evenly coated.
- Spread the coated squash in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote caramelization.
- Roast for 25 to 35 minutes, stirring halfway through, until the squash is tender when pierced with a fork and the edges are nicely caramelized.
- Serve immediately.
Notes
- If you prefer a slightly thinner glaze, you can substitute 1 tablespoon of maple syrup for 1 tablespoon of the brown sugar.
- For extra flavor, add 1/2 teaspoon of vanilla extract to the butter mixture before tossing with the squash.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup cubed
- Calories: 185
- Sugar: 18
- Sodium: 110
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 5
- Protein: 2
- Cholesterol: 15