Brown Sugar Roasted Butternut Squash is a cozy, sweet-and-savory side dish made with simple ingredients and baked to caramelized perfection.

Scale

1 medium-sized butternut squash, peeled and cubed

2 tbsp olive oil

1 heaping tbsp brown sugar

½ tsp dried rosemary

½ tsp cinnamon

1 tsp kosher salt

1 tbsp honey (optional)

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Preheat the oven to 400°F (200°C).
Prepare the squash: Peel and cube your butternut squash into roughly 1-inch pieces and place them on a baking sheet.
Season: Drizzle olive oil over the squash, then sprinkle with brown sugar, rosemary, cinnamon, and kosher salt. Toss everything together until each cube is thoroughly coated.
Roast: Spread the seasoned squash out in a single layer. Roast in the oven for 30-40 minutes, flipping the pieces halfway through for even caramelization.
Finish and serve: Remove from the oven, season with more salt and pepper if desired, and enjoy warm.

Use pre-cut squash to save prep time.

Don’t overcrowd the baking sheet to ensure crisp edges.

Substitute maple syrup for honey if preferred.

Store leftovers in an airtight container for up to 4 days.