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!
This post may contain affiliate links. See my Disclosure Policy for more info.
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
- Brown Sugar
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
More Butternut Squash Recipes
To Prep Squash: With a sharp knife remove the ends and slice the squash in half, lengthwise. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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 Information Yield 4 Serving Size 1
Amount Per Serving Calories 129 Total Fat 7g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 39mg Carbohydrates 17g Net Carbohydrates 0g Fiber 4g Sugar 8g Sugar Alcohols 0g Protein 1g
To Prep Squash:
With a sharp knife remove the ends and slice the squash in half, lengthwise.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.