Cinnamon Roasted Butternut Squash
This warm and comforting dish features butternut squash, roasted to perfection with a touch of cinnamon and a hint of sweetness. It's a perfect side dish for fall or winter meals and pairs well with a variety of main courses.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
Ingredients
- 1 medium butternut squash Approximately 2 pounds.
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped pecans or walnuts Optional for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).
- Carefully peel the butternut squash with a sharp knife. Cut it in half lengthwise, scoop out the seeds, and then dice the flesh into 1-inch cubes.
- In a mixing bowl, combine the olive oil, brown sugar, cinnamon, salt, and black pepper.
- Add the diced butternut squash to the bowl and toss until the pieces are evenly coated with the mixture.
- Spread the coated squash in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through the cooking time for even roasting.
- Once done, remove from the oven and let cool for a few minutes. If desired, sprinkle with chopped pecans or walnuts before serving.
Notes
For a little extra flavor, you can add a dash of nutmeg or a pinch of cayenne pepper to the seasoning mix.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
This dish works well as a side for roasted meats, grain bowls, or as a topping for salads.