Sweet and Spicy Butternut Squash

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Hmmm..sweet and spicy butternut squash, just in time for the holidays!

If you are anything like me you,

  1. Struggle with what to bring as side dishes for holiday parties and

  2. Are constantly on the hunt for side dishes that taste good but you don’t feel guilty eating.

Well, I am happy to stay, I have found it! I made it last year for our annual neighborhood Christmas party, and it was gone in minutes! It was such a highly sought after dish that I made double this year and the same thing happened!

Making this dish, you will be the party favorite. Trust me.

A few things to note:

The recipe calls for 1 inches sized cubes of butternut squash. You can either buy a butternut squash from the store and cut it yourself, OR buy it precut (my preference because butternut squash can be a bugger to chop).

I bought two containers of butternut squash, precut, from Safeway. They were $5 each. Totally worth it.

Don’t crowd the squash. Use two baking sheets. Give them some room to breathe people!

If you do not give your veggies space and room while they are in the oven they will steam instead of roast. Buh-bye golden brown edges!

Line each baking sheet with foil (cuts down on scrubbing after you are done!)

The key to baking butternut squash is to roast it at a very high temperature.

I bake mine at 425-430 degrees Fahrenheit for 30 - 40 minutes.

Let’s begin.


Sweet and Spicy Butternut Squash Recipe

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Sweet and Spicy Butternut Squash

  • PREP 15mins

  • COOK 45mins

  • TOTAL 1hr 

Makes 4 servings

Ingredients

  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed) - remember the precut $5 packages from Safeway?! Cuts down on the chopping time!

  • 2 tablespoons olive oil

  • 2 tablespoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon kosher salt

Directions

  • Heat oven to 425-430 degrees F and line two large baking sheets with aluminum foil.

  • Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. REMEMBER, try not to crowd them too much or else they will not brown.

  • Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 30 to 45 minutes.