sweet and savory

cinnamon sugar butternut squash on twothirtyate.com

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.

sugar coatin'

cinnamon sugar butternut squash
makes 4 servings

printer-friendly version

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.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in dinner, meatless monday, side dish, side dishes, vegan, vegetarian and tagged , , , . Bookmark the permalink.

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