Easy Roasted Butternut Squash Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt may contain trace minerals and is often less processed.

Cut the stem and bottom ends of the butternut squash.

Slice the squash in half.

Use a heavy-duty peeler to remove the skin until you see orange flesh, ensuring to remove any tough green streaks.

Cut the larger end of the squash in half and spoon out the seeds.

Cut the squash halves into evenly sized cubes.

Preheat the oven to 425°F (220°C).

Toss the squash cubes with olive oil, brown sugar, cinnamon, salt, and a pinch of cayenne pepper.

Spread the squash onto two foil-lined baking sheets in a single layer, making sure not to crowd them.

Roast the squash, turning once and rotating the pans once, until the edges are lightly browned and centers are tender, about 35 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary