Sometimes it is hard thinking of new ways to prepare butternut squash, so I always welcome a new recipe. Caramelized Cinnamon Roasted Butternut Squash is easy to prepare, brings delicious flavor and makes the kitchen smell wonderful.
How to Prepare the Squash
For this recipe you’ll want to peel and dice the squash. Cut it in uniform-size pieces so that every morsel will be evenly caramelized and tender.
To cut the squash, pierce the skin in a few places with the tip of a paring knife and then microwave for three to five minutes to make it easier to cut. Use a Vegetable Knife to trim off the ends and cut in half at the neck. Use a Vegetable Peeler to peel away the skin.
Scoop the seeds out of the round piece and then slice the neck into one-inch thick pieces with the Vegetable Knife. Cut those slices into one-inch thick batons.
Rotate the batons and cut into uniform one-inch thick cubes.
Cut the round end of the squash in two and then, in a similar way, slice and cut that part of the squash into uniform cubes.
Take a look at Cutco’s easy How to a Dice Butternut Squash tutorial if you need more guidance.
Roasting the Butternut Squash
Once the seasonings are tossed with the squash, place the cubes on two prepared baking sheets, leaving ample space between the pieces so they roast evenly. Place one pan on the upper part of the oven and the other in the lower part. Halfway through cooking remove the squash and gently toss the pieces before returning them to the oven, switching pan positions.
While the squash is roasting, use a 7-5/8" Petite Chef knife to chop up some fresh rosemary.
When the squash is done, sprinkle with the rosemary and serve warm. (If you would rather not use the rosemary, that’s fine, the recipe is a winner even without it.)
The beauty of this Caramelized Cinnamon Roasted Butternut Squash recipe is that it delivers a wonderfully sweet and somewhat woody flavor. Even people who normally don’t like butternut squash often ask for seconds of this side dish.
It’s so easy but it tastes like it took a lot more work than it did.
Caramelized Cinnamon Roasted Butternut Squash
- 1 large (about 3 pounds) butternut squash, peeled and diced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt (for table salt use only ¾ teaspoon)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- Position oven racks in the upper and lower thirds and heat to 400 F.
- Generously coat two baking sheets with nonstick spray or canola oil. Set aside.
- In a large bowl, place the squash cubes and drizzle with the olive oil and maple syrup.
- In a small bowl mix together the salt, cinnamon, and pepper. Sprinkle this mix over the cubed butternut and toss to coat. Divide the prepared squash equally between the two baking sheets, but do not use any of the excess liquid that collects at the bottom of the bowl.
- Spread the cubes in a single layer on the prepared baking sheets, making sure there is ample space between the cubes of squash so they can caramelize.
- Place the pans in the oven on the upper and lower third shelves. Bake for 15 minutes. Remove the pans from the oven, turn the cubes with tongs or a spatula, and then return pans to oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.