Description
These roasted butternut squash slices are soft in the middle, lightly caramelized around the edges, and full of warm fall flavor. We use just enough brown sugar and cinnamon to bring out the natural sweetness of the squash without making it overly sweet.
Ingredients
900 g (2 lb) butternut squash, peeled, deseeded, and cut into 1 cm (1/2 inch) slices
2 tbsp (30 ml) olive oil
2 tbsp (25 g) brown sugar
1/2 tsp ground cinnamon
Salt and freshly ground black pepper, for seasoning
Optional garnish:
2-3 tbsp toasted pumpkin seeds
Fresh thyme leaves
Pinch of chili flakes
Instructions
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthways, and scoop out the seeds. Slice into 1 cm (½ inch) thick half-moons.
For step-by-step photos, see our guide on how to peel and cut butternut squash.
Add the olive oil, brown sugar, and cinnamon to a large bowl. Mix until combined.
Add the butternut squash slices and gently toss until evenly coated.
Arrange the slices in a single layer on the prepared baking sheet. Season with salt and pepper.
Roast for 25–35 minutes, turning once halfway through, until tender and lightly caramelized.
Transfer to a serving platter and garnish with toasted pumpkin seeds, fresh thyme, and a tiny pinch of chili flakes if you like.
Chef’s Tip: This is a lovely holiday side dish. The cinnamon and brown sugar bring warmth, while the salt keeps it balanced.
Notes
Storage Instructions
Fridge: Store leftover roasted squash in an airtight container in the fridge for up to 3–4 days.
Reheat: Reheat in a hot oven or air fryer for the best texture. The microwave works too, although the slices will be softer rather than caramelized around the edges.
- Prep Time: 15 minutes
- Cook Time: 25–35 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Sugar: 9.3 g
- Sodium: 155.6 mg
- Fat: 7.2 g
- Carbohydrates: 31 g
- Protein: 2.3 g
- Cholesterol: 0 mg
