Description
This Oven Roasted Butternut Squash recipe delivers tender, caramelized pieces of squash with a perfect balance of buttery sweetness and a hint of spice. Roasting intensifies the natural flavors, making it an ideal side dish for any meal.
Ingredients
Scale
Butternut Squash
- 1 large butternut squash (about 3 pounds)
Seasoning
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons light brown sugar (packed)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 410 degrees Fahrenheit to ensure it reaches the optimal temperature for roasting the squash evenly.
- Prepare Squash: Cut off the ends of the butternut squash, peel it completely, then cut it in half lengthwise. Scoop out and discard the seeds and stringy fibers. Slice each half into wedges about 3/4-inch thick for uniform roasting.
- Toss Seasonings: Place the cut squash in a large baking sheet. Add the melted butter, light brown sugar, salt, and black pepper. Toss everything together so the squash is coated, though it doesn’t need to be perfectly covered since you will mix it halfway through baking.
- Roast Squash: Spread the squash pieces in a single layer on the baking sheet. Roast in the preheated oven for 45 to 50 minutes until tender and caramelized. Flip the squash halfway through cooking with a spatula to ensure even caramelization on all sides.
Notes
- Ensure squash pieces are cut uniformly to promote even cooking.
- Use unsalted butter to control the amount of salt in the dish.
- Flipping the squash halfway prevents uneven browning and enhances caramelization.
- For a vegan variation, substitute butter with olive oil.
- Serve immediately for the best texture; reheated squash may soften further and lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Oven roasted butternut squash, roasted squash, side dish, autumn recipe, caramelized squash
