Get ready to transform an ordinary vegetable into a mouthwatering culinary masterpiece that will have your family and friends begging for seconds! This Cinnamon Roasted Butternut Squash recipe is not just a side dish – it's a flavor explosion that combines the natural sweetness of butternut squash with warm, aromatic cinnamon and a touch of brown sugar. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the pickiest eaters with its simple yet sensational approach to roasting vegetables.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing the exterior thoroughly. Using a sharp chef's knife, carefully cut off both ends of the squash. Peel the skin using a vegetable peeler, removing all the tough outer layer.
- Cut the peeled squash in half lengthwise and scoop out the seeds and stringy pulp using a spoon. Discard the seeds or save them for roasting separately.
- Cube the butternut squash into roughly 1-inch pieces, ensuring they are relatively uniform in size to promote even roasting.
- In a large mixing bowl, combine the olive oil, brown sugar, ground cinnamon, and salt. Whisk the ingredients together until they form a smooth, well-incorporated mixture.
- Add the cubed butternut squash to the bowl and toss gently, ensuring each piece is evenly coated with the cinnamon-sugar mixture.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, making sure the pieces are not overcrowded to allow proper caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning.
- The squash is done when the edges are golden brown and caramelized, and the pieces are tender when pierced with a fork.
- Remove from the oven and let the roasted squash cool for 3-5 minutes before serving. This allows the sugars to set and the squash to become slightly crispy.
- Transfer to a serving dish and garnish with additional ground cinnamon if desired. Serve warm as a delicious side dish.
Tips
- Size Matters: Cut your butternut squash cubes into uniform 1-inch pieces to ensure even cooking and caramelization.
- Don't Overcrowd: Spread the squash in a single layer on the baking sheet, leaving some space between pieces. This allows for proper browning and prevents steaming.
- Midway Stir: Remember to stir the squash halfway through cooking to promote even caramelization and prevent burning.
- Fresh Spices: Use fresh ground cinnamon for the most vibrant flavor. If your cinnamon has been sitting in the pantry for months, consider replacing it.
- Optional Enhancements: For extra depth, try adding a pinch of nutmeg or a drizzle of maple syrup to the cinnamon-sugar mixture.
- Make-Ahead Friendly: You can prep the squash and mix the seasoning up to a day in advance, storing it covered in the refrigerator until ready to roast.
- Serving Suggestions: This versatile dish pairs wonderfully with roasted chicken, pork, or as a standalone vegetarian side that can easily steal the show at your dinner table.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
