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Brown Sugar Roasted Butternut Squash

A delightful fall dish that combines the sweet flavors of brown sugar and roasted butternut squash, perfect for healthy dining.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium Butternut Squash, Cubed Rich in vitamins A and C, and fiber.
Oils and Fats
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 2 tablespoons Unsalted Butter Can substitute with vegan butter.
Sweeteners
  • 3 tablespoons Brown Sugar Light or dark based on preference.
Spices
  • 1 teaspoon Ground Cinnamon Enhances the natural sweetness.
  • 1 teaspoon Salt Balances the sweetness.
  • 1 teaspoon Ground Black Pepper Can substitute with white pepper.
Garnish
  • 2 tablespoons Fresh Parsley, chopped Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully peel and cube the butternut squash into uniform pieces.
  3. In a mixing bowl, combine the cubed squash, olive oil, brown sugar, melted butter, ground cinnamon, salt, and pepper. Toss well to coat all the pieces evenly.
Cooking
  1. Spread the coated squash in a single layer on the baking sheet.
  2. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the squash is tender and golden brown. Toss halfway through cooking.
Serving
  1. Once roasted, remove the squash from the oven and let it cool for a few minutes. If desired, sprinkle with fresh chopped parsley before serving.

Notes

Pairs well with a protein source for a high-protein meal. Store leftover roasted butternut squash in an airtight container in the refrigerator for up to five days.