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Roasted Butternut Squash

By Heather Wirtz November 15, 2016
Roasting this squash causes it to come out sweet and slightly crunchy, almost candy-like without adding a ton of sugar. This has quickly become a favorite in our house, even with the non-squash lovers! 

Ingredients:
2 1/2 - 3 pounds butternut squash, peeled, seeded and diced into bite sized pieces
1/4 cup brown sugar
Olive oil
Salt and black pepper 

Directions:
  1. Preheat oven to 425 degrees.
  2. Line one or two baking sheets with parchment paper - this makes for much easier clean up!
  3. Put diced butternut squash in a mixing bowl with brown sugar and drizzle with olive oil. Stir until evenly coated.
  4. Place squash on a sheet pan in a single layer, add salt and pepper. 
  5. Bake for about 30 minutes and then carefully stir squash, keeping it in a single layer. Continue to check every 15-20 minutes until soft and golden brown.
  6. Carefully remove from oven and serve hot.