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Easy Roasted Butternut Squash

This cinnamon roasted butternut squash is caramelized, tender, and full of cozy fall flavor. Brown sugar, cinnamon, and a touch of cayenne make it both sweet and slightly spicy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American, Fall
Calories: 203
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • dash cayenne pepper, optional

Equipment

  • Large baking sheets
  • Aluminum foil or silicone baking mats
  • Mixing bowl
  • Oven

Method
 

  1. Preheat oven to 425°F (218°C). Line two large baking sheets with aluminum foil or silicone baking mats.
  2. In a large bowl, toss butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne until well coated.
  3. Spread the seasoned squash evenly onto prepared baking sheets in a single layer. Avoid overcrowding for best browning.
  4. Roast for 40–45 minutes, turning once and rotating pans halfway through, until edges are lightly browned and centers are tender. Check occasionally to prevent over-roasting.

Notes

Avoid overcrowding the pan to ensure even caramelization. Great as a side dish for fall and holiday meals. Optional cayenne adds a subtle heat.
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