Roasted Butternut Squash with Brown Sugar
Description
This sweet, savory, and simple roasted butternut with brown sugar is topped with sweet candied pecans--it is a wonderful side dish for your holiday or everyday table.
Ingredients
•
8 cups cubed butternut squash (1-inch)
•
2 tablespoons extra-virgin olive oil
•
2 tablespoons brown sugar
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1 teaspoon Himalayan sea salt
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1/2 teaspoon ground cinnamon
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1 pinch cayenne pepper
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1/4 cup coarsely chopped candied pecans
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2
Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
3
Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.