Easy Roasted Butternut Squash
- PREP 15min
- COOK 45min
- TOTAL 1hrs
This cinnamon roasted butternut squash recipe turned Adam into someone who likes winter squash! The squash tastes incredible and caramelizes nicely in the oven, thanks to cinnamon, brown sugar, and cayenne.
You Will Need
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
Dash cayenne, optional
Directions
Preheat your oven to 425°F (218°C). Line two large baking sheets with aluminum foil or silicone baking mats.
Toss the butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne until well coated.
Tumble the squash onto baking sheets and spread into one layer. Try not to crowd them too much, or they will not brown.
Roast the squash, turning once and rotating pans once, until the edges are lightly browned and centers are tender, 40 to 45 minutes. Check the squash occasionally to ensure they are not roasting quicker than expected.
Adam and Joanne's Tips
- Storing: Roasted butternut squash can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
- How to roast butternut squash seeds: You can roast squash seeds like pumpkin seeds! Remove pulp and fibrous threads from the seeds. Simmer the seeds in salted water for 10 minutes. Drain and pat dry. Toss the seeds with olive oil and lightly season with salt. Roast them in a 325°F oven for 15 to 20 minutes.
- The nutrition facts provided below are estimates.