Easy Roasted Butternut Squash (Sweet & Spicy)
Perfectly caramelized butternut squash cubes roasted with brown sugar, cinnamon, and a hint of cayenne pepper. A simple fall side dish ready in 45 minutes.
Ingredients
- 4 cups butternut squash cubes 1-inch cubes, about 2 lbs
- 3 tablespoons olive oil extra virgin preferred
- 2 tablespoons brown sugar packed
- 1 teaspoon cinnamon ground
- ½ teaspoon salt adjust to taste
- ¼ teaspoon cayenne pepper optional, for heat
Instructions
- Preheat your oven to 400°F and let it heat completely.
- Place butternut squash cubes in a large mixing bowl.
- Drizzle olive oil over the squash cubes. Add brown sugar, cinnamon, salt, and cayenne pepper.
- Toss everything together until each piece is evenly coated.
- Spread the seasoned squash cubes in a single layer on a parchment-lined baking sheet, leaving space between pieces.
- Roast for 30-35 minutes, flipping the cubes halfway through cooking time.
- Remove from oven when edges are golden brown and a fork slides through easily. Serve warm.
Notes
Don't overcrowd the pan to ensure crispy, caramelized edges instead of steamed squash.
Frozen butternut squash works fine - just thaw and pat dry before seasoning.
For a savory version, omit the brown sugar entirely.
Substitute maple syrup or honey (1.5 tbsp) for brown sugar if preferred.
Storage: Refrigerate leftovers in an airtight container for 4-5 days. Reheat in microwave for 1-2 minutes or oven at 350°F for 10 minutes.
Frozen butternut squash works fine - just thaw and pat dry before seasoning.
For a savory version, omit the brown sugar entirely.
Substitute maple syrup or honey (1.5 tbsp) for brown sugar if preferred.
Storage: Refrigerate leftovers in an airtight container for 4-5 days. Reheat in microwave for 1-2 minutes or oven at 350°F for 10 minutes.
