BUTTERNUT SQUASH ROASTED HALVES

This roasted cinnamon sugar squash recipe is based on my mom's favorite side dish to make growing up. She snuck veggies into her kids by topping them with deliciousness. You can swap out the squash varietal too, just don't skip any of the tasty toppings!

Course Side Dish

Cuisine American

Keyword fall, roasting, vegetables, vegetarian, winter

Prep Time 5

Cook Time 35

Servings

Calories 298kcal

Author Luci Petlack

Ingredients

1 large butternut squash
6 tablespoons butter cubed
1 cup light brown sugar
3 teaspoons ground cinnamon

Instructions

Preheat the oven to 425 degrees F. Spray a baking sheet or baking dish with nonstick cooking spray.
Cut the squash in half and discard the seeds. Place each half cut-side down in the baking dish. Bake for 35 minutes, or until the squash is tender when pierced with a fork. The exact baking time will depend on the size of the squash.
Remove the dish from the oven. Use a spatula to carefully flip the squash over. Divide the small cubes of butter over the surface of the cut-side of each half. Move it around and allow it to melt over the squash.
Stir together the brown sugar and cinnamon in a small bowl. Sprinkle half of it over each squash half, covering it generously. Allow the sugar to melt into the butter over the hot squash. Spoon any butter that pools in the squash over the surface.
Serve warm. Slice to serve or use a spoon to scoop out the squash for serving.

Notes

Make this recipe? I'd love to see how it turned out…

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