Roasted Squash with Brown Sugar (Print Version)

Tender butternut squash roasted with brown sugar and aromatic spices until caramelized and golden.

# What You’ll Need:

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

02 - 2 tbsp olive oil

03 - 3 tbsp light brown sugar, packed

04 - 1/2 tsp ground cinnamon

05 - 1/4 tsp ground nutmeg

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 2 tbsp chopped fresh parsley or thyme

09 - 2 tbsp toasted pecans or walnuts

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss the cubed squash with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper until evenly coated.

03 - Spread the squash in a single layer on the prepared baking sheet.

04 - Roast for 25–30 minutes, turning halfway through, until the squash is tender and caramelized on the edges.

05 - Transfer to a serving dish. Garnish with chopped herbs and toasted nuts if desired. Serve warm.

01 -

The brown sugar creates this gorgeous sticky glaze that makes ordinary squash taste like candy
Its one of those dishes that disappears first at dinner parties every single time

02 -

Cutting the squash into uniform 1 inch cubes is essential or youll end up with some pieces burnt and others undercooked
That halfway flip might seem unnecessary but it ensures even caramelization on all sides

03 -

If your squash seems especially large or thick skinned, microwave it for 2 minutes before peeling to soften it up
The parchment paper makes cleanup so much easier but the real secret is not overcrowding the pan