Oven Roasted Butternut Squash + Brown Sugar
Another super easy holiday side dish idea for you: Oven Roasted Butternut Squash + Brown Sugar. Cubed butternut squash tossed with brown sugar and cinnamon make a slightly sweet candied butternut squash dish. This will definitely get the kids to eat their squash!
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Oven Roasted Butternut Squash
Roasted Butternut Squash is one of those Fall/Winter treats that go well with so many things. I add it to salads, pasta, rice or eat it on its own as a side dish. This slightly sweet candied butternut squash is great as a side dish, especially for the holiday season.
I like to think that roasted butternut squash and roasted sweet potatoes are somewhat interchangeable. If you like candied sweet potatoes you will probably like this brown sugar butternut squash.
How Do You Prepare Butternut Squash For Cooking
You buy the precut butternut squash chunks at the store 😆 No really, that is totally what I do.
If you are into manual labor, here are the preparation steps for butternut squash:
- With a sharp knife remove the ends and slice the squash in half, lengthwise.
- Use a vegetable peeler or knife to remove the outer tough skin.
- Scoop out the seeds.
- Cut the squash into uniform chunks approximately 1″ in size.
Ingredients Needed For Cinnamon Sugar Roasted Butternut Squash (screenshot for grocery list)
- Butternut Squash
- Oil
- Brown Sugar
- Cinnamon
- Salt
How To Roast Butternut Squash
- Preheat oven to 425ºF
- Cut squash into 1 inch cubes (as evenly sized as possible).
- Toss butternut squash with oil, sugar and cinnamon.
- Transfer squash to a greased, rimmed sheet pan.
- Roast for 15-20 minutes – flip half way through.
- Sprinkle with a pinch of sea salt and serve.
What To Serve With This Butternut Squash
Orange Honey Baked Ham – Cranberry Rosemary Chicken – Boneless Prime Rib Roast – Slow Cooker Turkey Breast – Pineapple Honey Glazed Ham
More Butternut Squash Recipes
Fall Breakfast Hash – Butternut Squash Salad – Whole 30 Breakfast Hash – Butternut Squash Pasta Salad
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Oven Roasted Butternut Squash Brown Sugar
Equipment
Ingredients
- 1 Lb Butternut Squash - cubed approx 3 cups
- 2 Tablespoons Oil
- 2 Tablespoons Brown Sugar
- 1/4 teaspoon Cinnamon
- Pinch Salt
Instructions
- Preheat oven to 425ºF
- Cut squash into 1 inch cubes (as evenly sized as possible).
- Toss butternut squash with oil, sugar and cinnamon.
- Transfer squash to a greased, rimmed sheet pan.
- Roast for 15-20 minutes – flip half way through.
- Sprinkle with a pinch of sea salt and serve.
Notes
Use a vegetable peeler or knife to remove the outer tough skin.
Scoop out the seeds.
Cut the squash into uniform chunks approximately 1″ in size.
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
looks delish. Can I use frozen butternut squash?