Roasted Butternut Squash

Roasted Butternut Squash is a quick and easy side with beautiful caramelized edges and nutty, melt-in-your-mouth flavor. This Roasted Butternut Squash Recipe is healthy, versatile and delicious with just olive oil, salt and pepper or I've also included recipes for Cinnamon Roasted Butternut Squash, Maple Roasted Butternut Squash, Balsamic Roasted Butternut Squash, Asian Roasted Butternut Squash and Sage Roasted Butternut Squash. Every butternut squash recipe boasts a sightly different flavor profile to suite your mood and cuisine BUT every recipe just requires one pan and 25-ish) minutes of roasting. YAY for minimal, effort, HUGE flavor and no dishes to clean up!

📝 Ingredients

• 1 large butternut squash (3 lbs) (peeled, cut into 1" cubes)
• 2 tablespoons melted butter ((may sub olive oil))
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon balsamic vinegar
• 3/4 teaspoon salt
• 1/2 tsp EACH ground cinnamon, dried thyme, dried rosemary, garlic powder
• 1/4 tsp EACH pepper, paprika
• Pinch cayenne pepper

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray. Add squash to prepared pan.
2. 2Melt butter in a medium bowl in the microwave. Add all remaining ingredients and whisk to combine. Drizzle 2/3 butter mixture over squash then mix until evenly coated.
3. 3Spread squash in a single layer so it isn’t touching.
4. 4Roast for 15 minutes, stir and spread back into an even layer. Continue to roast an additional 10-15 minutes, or until squash is fork tender. Broil 1-2 minutes if desired. Remove from oven and toss with remaining butter mixture (microwave if needed to thin butter). Serve warm.