Oven-Roasted Butternut Squash with Cinnamon and Cayenne Recipe

Introduction

Oven-roasted butternut squash is a simple, flavorful side dish perfect for any meal. With a touch of sweetness and warm spices, the tender cubes develop a delightful caramelized finish. It’s a comforting and nutritious way to enjoy this seasonal vegetable.

Ingredients

• 1 medium butternut squash, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Pinch of cayenne pepper

Instructions

1. Step 1: Prepare the butternut squash by cutting off the stem and bottom ends. Slice it lengthwise and peel away the skin using a heavy-duty peeler until the bright orange flesh is revealed. Scoop out and discard the seeds from the larger end.
2. Step 2: Cut the peeled squash halves into evenly sized cubes to ensure even cooking.
3. Step 3: Preheat your oven to 425°F (220°C) for optimal roasting temperature.
4. Step 4: In a mixing bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper until thoroughly coated.
5. Step 5: Spread the seasoned cubes in a single layer on two foil-lined baking sheets without overcrowding. Roast for 35 to 45 minutes, turning the cubes once and rotating the pans halfway through, until tender and lightly browned.

Tips & Variations

• For extra flavor, sprinkle chopped fresh herbs like rosemary or thyme over the squash before roasting.
• Increase or omit cayenne pepper to adjust the heat level to your preference.
• You can save the seeds, clean them, and roast with a little salt for a crunchy snack.
• Try swapping brown sugar for maple syrup or honey for a different sweetness profile.

Storage

Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes or until heated through, to preserve crisp edges. It can also be reheated gently in a microwave, though the texture may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast butternut squash without peeling it?

Peeling the butternut squash is recommended for roasting cubes evenly, as the skin is tough and not very pleasant to eat. However, you can roast halves with skin on and scoop out the flesh after cooking.

Can I prepare this recipe ahead of time?

Yes, you can peel and cube the squash a day ahead and store it in water in the refrigerator to prevent browning. Season and roast just before serving for the best texture.

Oven-Roasted Butternut Squash with Cinnamon and Cayenne Recipe

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4.8 from 58 reviews

This recipe for Oven-Roasted Butternut Squash delivers tender, caramelized cubes with a perfect balance of sweetness, warmth from cinnamon, and a subtle kick from cayenne pepper. Easy to prepare and ideal as a comforting side dish or healthy snack.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper (a pinch)

Instructions

1. Prepare the Butternut Squash: Cut off the stem and bottom ends of the squash. Slice it lengthwise and peel off the skin using a heavy-duty peeler, removing any tough green parts. Scoop out the seeds with a spoon, reserving them if desired for roasting later.
2. Cube the Squash: Cut the peeled squash halves into evenly sized cubes to ensure even roasting.
3. Preheat the Oven: Set your oven to 425°F (220°C) to achieve perfectly roasted, tender squash with lightly browned edges.
4. Season the Squash Cubes: In a mixing bowl, toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and cayenne pepper until well coated.
5. Arrange and Roast the Squash: Spread the seasoned cubes in a single layer on two foil-lined baking sheets, avoiding overcrowding. Roast in the oven for 35 to 45 minutes, turning the cubes and rotating the pans halfway through. The squash should be tender with caramelized edges when done.

Notes

• For extra flavor, you can roast the reserved butternut squash seeds as a crunchy snack.
• Uniform cube size is key for even roasting and consistent texture.
• Adjust cayenne pepper quantity to control the level of heat.
• Use parchment paper instead of foil for easier cleanup if desired.

Keywords: Roasted Butternut Squash, Oven Roasted Squash, Fall Side Dish, Healthy Roasted Vegetables