Brown Sugar Roasted Butternut: 5 Secrets to Perfection
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, melted
- 2 tablespoons fresh thyme leaves (optional)
- 1 tablespoon balsamic vinegar (optional, for finishing)
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler or knife. Cut off both ends, then cut the squash in half where the neck meets the bulbous end. Remove seeds from the bottom portion and cut all the squash into uniform 1-inch cubes.
- Place the cubed butternut squash in a large mixing bowl and drizzle with olive oil and melted butter. Toss thoroughly to ensure every piece is well-coated.
- In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg. Sprinkle this mixture over the oiled squash and toss again until every piece is evenly coated with the sweet spice mixture.
- Spread the seasoned butternut squash in a single layer on the prepared baking sheet, making sure pieces aren’t overcrowded. Overcrowding leads to steaming rather than roasting.
- Roast for 25-30 minutes, flipping the pieces halfway through cooking time for even browning. The squash is done when it’s tender when pierced with a fork and has beautiful golden-brown caramelized edges.
- Remove from oven and sprinkle with fresh thyme leaves if using. For an extra flavor boost, drizzle lightly with balsamic vinegar just before serving.
Find it online: https://mimarecipes.com/brown-sugar-roasted-butternut/