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Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

Authoradmin
DifficultyBeginner

You will love this Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon recipe for the holidays! Enjoy as a side dish or add to a salad or grain for a main course.

Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins
 1 butternut squash
 1 stick (4 oz) unsalted butter, melted
 1/4 cup light brown sugar (plus more for finishing)
 1 tsp ground cinnamon
 1/2 tsp salt
 1/3 cup chopped toasted walnuts or pecans
1

Pre heat oven to 375˚ F

2

Prepare a baking sheet with tin foil.

3

Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.

4

In a small bowl, combine the sugar, cinnamon and salt.

5

Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.

6

Sprinkle 1/2 of the sugar mixture over the squash.

7

Flip the squash and drizzle the other half of the butter and sugar mixture over the top.

8

Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.

Ingredients

 1 butternut squash
 1 stick (4 oz) unsalted butter, melted
 1/4 cup light brown sugar (plus more for finishing)
 1 tsp ground cinnamon
 1/2 tsp salt
 1/3 cup chopped toasted walnuts or pecans

Directions

1

Pre heat oven to 375˚ F

2

Prepare a baking sheet with tin foil.

3

Pierce the butternut squash with a sharp knife several times. Place on a plate and microwave on high for 5 minutes, or until just soft enough to peel and cut into. Peel the squash. Cut into 1/4 inch round slices, discarding any seeds.

4

In a small bowl, combine the sugar, cinnamon and salt.

5

Place the squash on a single layer on the baking sheet, drizzle the 1/2 butter over the top.

6

Sprinkle 1/2 of the sugar mixture over the squash.

7

Flip the squash and drizzle the other half of the butter and sugar mixture over the top.

8

Bake for about 35 minutes or until the squash is tender. Sprinkle on a little more brown sugar and nuts to finish. Serve hot.

Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

~ Marla Meridith

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