Roasted butternut squash with brown sugar is an easy side dish that's filled with comforting fall flavor. Cubed butternut squash and pecans are coated in brown sugar and cinnamon, then roasted until tender in the oven.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Ingredients
1mediumbutternut squashabout 2 ½ pounds
2tablespoonsolive oil
2tablespoonsbrown sugar
½teaspooncinnamon
¼teaspoonsalt
½cuppecanschopped
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Peel squash, cut in half, and scoop out pulp and seeds. Cut squash into bite size pieces (about 1" cubes). Place into a large bowl.
Drizzle olive oil over squash. Add brown sugar, cinnamon, and salt. Toss to coat.
Pour squash onto parchment lined baking sheet and spread into a single layer.
Roast squash for 15 minutes in the oven. Remove pan from oven and flip squash to ensure even browning. Sprinkle chopped pecans over the squash and return to the oven. Roast for about 10 more minutes, or until squash is fork tender.
Remove from oven and serve immediately.
Video
Notes
For more stability when peeling and cubing, cut off the top and bottom of your squash.
If you're still having trouble, try microwaving your squash. Pierce the skin of the squash all over with a fork. Next, place squash in the microwave and cook for about 3 minutes. Remove from the microwave (careful, it will be hot!) and allow to cool. The skin will peel off much more easily.