Ingredients:
- Butternut squash cubes
- Olive oil
- Brown sugar
- Cinnamon
- Salt
- Cayenne pepper
Step 1: Prepare the Butternut Squash
Begin by cutting the stem and bottom ends off the butternut squash.
Slice the squash in half lengthwise.
Using a heavy-duty peeler, carefully remove the skin until you reveal the bright orange flesh, making sure to peel away any tough green streaks.
With the larger end of the squash, cut it in half and use a spoon to scoop out the seeds.
You may choose to reserve and roast the seeds for a snack.
Step 2: Cube the Squash
After the squash is peeled and seeds are removed, cut the squash halves into evenly sized cubes.
Ensuring uniformity in size will help the cubes cook evenly in the oven.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C).
This temperature will help the squash cubes roast to perfection, becoming tender with lightly browned edges.
Step 4: Season the Squash Cubes
In a mixing bowl, combine the squash cubes with a generous amount of olive oil.
Add some brown sugar, cinnamon, salt, and a pinch of cayenne pepper for a hint of heat.
Toss the cubes until they are well coated with the oil and seasonings.
Step 5: Arrange and Roast the Squash
Spread the seasoned squash cubes onto two foil-lined baking sheets in a single layer.
Make sure not to overcrowd the cubes to allow them to roast evenly.
Place the baking sheets in the preheated oven.
Roast for 35 to 45 minutes, turning the cubes once and rotating the pans halfway through cooking.
The squash should be tender and lightly browned on the edges when done.
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