Description
This Roasted Butternut Squash recipe features tender, caramelized wedges of sweet squash coated in melted butter and brown sugar, perfectly seasoned with salt and black pepper. Roasting brings out the natural sweetness and creates a deliciously rich, golden-brown finish, making it an ideal side dish for any meal.
Ingredients
Scale
Ingredients
- 1 medium butternut squash (about 2–3 pounds)
- 2 tablespoons unsalted butter (28g)
- 2 tablespoons brown sugar (30g)
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon ground black pepper (1g)
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) to ensure it’s hot enough for roasting the squash to a caramelized finish.
- Prepare Squash: Cut off both ends of the butternut squash. Peel the skin carefully to expose the flesh underneath, then slice the squash lengthwise in half and scoop out the seeds with a spoon.
- Slice Squash: Cut the peeled and seeded squash into ¾-inch thick wedges for even cooking and caramelization.
- Coat Squash: Melt the unsalted butter and toss the squash wedges on a large baking sheet with the butter, brown sugar, salt, and black pepper, ensuring each piece is evenly coated to maximize flavor and caramelization.
- Arrange for Roasting: Spread the coated squash wedges out in a single layer on the baking sheet, avoiding overcrowding to allow crispy edges and even cooking.
- Roast: Bake in the preheated oven for 45 to 50 minutes, flipping the wedges halfway through, until the squash is tender on the inside and golden caramelized on the outside.
Notes
- Spread squash pieces evenly on the baking sheet to avoid overcrowding, which can hinder even caramelization.
- For a vegan alternative, substitute the unsalted butter with olive oil or coconut oil.
- Add a dash of cinnamon or nutmeg for a warm, spiced flavor variation that complements the natural sweetness of the squash.
