Caramelized Butternut Squash
Transform your table with the sweet and savory delight of Caramelized Butternut Squash—a perfect side dish for any occasion. This easy recipe highlights the natural sweetness of butternut squash, enhanced with a luscious glaze of olive oil and brown sugar, and a hint of warm cinnamon for optional spice. Roasted to golden-brown perfection in just 40 minutes, the squash develops irresistibly caramelized edges while staying tender on the inside. A sprinkle of fresh parsley adds an optional pop of color and freshness, making it as visually stunning as it is delicious. With simple prep and a rich, roasted flavor profile, this dish is ideal for weeknight dinners or holiday feasts alike. Don't miss the opportunity to savor this hassle-free, crowd-pleasing recipe! Keywords: caramelized butternut squash recipe, roasted butternut squash, easy side dish, holiday side dishes, sweet and savory squash.
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Recipe Information
Ingredients
- 1 large (about 3 pounds) butternut squash
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground cinnamon (optional)
- 1 tablespoon, chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.
Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and discard them. Cut the squash into 1-inch cubes, ensuring they are all roughly the same size for even cooking.
In a large mixing bowl, combine the olive oil, brown sugar, salt, ground black pepper, and ground cinnamon (if using). Mix well to create a glaze.
Add the butternut squash cubes to the bowl and toss until all pieces are evenly coated with the glaze.
Spread the coated squash cubes in a single layer on the prepared baking sheet. Make sure there is some space between the pieces to allow for even roasting.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through cooking to encourage even caramelization.
Once the squash is tender and slightly browned on the edges, remove it from the oven. Let it cool for a minute or two before transferring to a serving dish.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 53.0 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
