Roasted Squash with Brown Sugar (Printable Version)

Tender roasted squash caramelized with brown sugar and warm spices. An easy, vegetarian side dish that pairs perfectly with any meal.

# What You'll Need:

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

02 - 2 tablespoons olive oil

03 - 3 tablespoons light brown sugar, packed

04 - 1/2 teaspoon ground cinnamon

05 - 1/4 teaspoon ground nutmeg

06 - 1/2 teaspoon sea salt

07 - 1/4 teaspoon freshly ground black pepper

08 - 2 tablespoons chopped fresh parsley or thyme

09 - 2 tablespoons toasted pecans or walnuts

01 - Preheat the oven to 425 degrees Fahrenheit. 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 to 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 caramelization that happens when the brown sugar meets high heat creates these irresistible crispy edges that honestly might not make it to the serving plate.
Its deceptively impressive looking despite requiring just minutes of actual work, perfect for those nights when you want something special without the fuss.

02 -

If your squash cubes are larger than 1-inch, add 5-7 minutes to the cooking time, otherwise youll end up with beautifully caramelized but frustratingly firm centers.
Parchment paper isnt just for easy cleanup, it actually helps prevent the sugar from burning and sticking, a messy situation I learned about the hard way during a hasty weeknight dinner prep.

03 -

To save time, many grocery stores now offer pre-cut butternut squash in the produce section, which reduces prep time to virtually nothing on busy weeknights.
For an elevated presentation that requires zero extra effort, roast the squash in a cast iron skillet and serve it in the same vessel, where it stays warm throughout the meal while looking effortlessly rustic.