Do you like a little sweet with your savory? I sure do. I have a theory that ending my dinner on a slightly sweet note will decrease my chances of craving dessert later. Maybe. Sometimes.
Either way, this butternut squash is like the best of both worlds. Sure it’s a side dish and an exciting way to easily prepare squash for dinner. It’s also sweet and caramelized so that it seems a little like dessert. All that black pepper gives it a kick though.
So whatever this seems like to you, it’s a delicious savory/sweet addition you your plate.
cinnamon sugar butternut squash
makes 4 servings
1 medium butternut squash
2 1/2 tablespoons olive oil
2 1/2 tablespoons light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 475 degrees. Peel the butternut squash and cube it into bite-sized pieces. Combine the squash with the remaining ingredients and toss until evenly coated. Place the squash in an even layer on a parchment lined baking sheet. Roast for 30 minutes, tossing halfway through. Remove from the oven when the squash is fork tender and caramelized.