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Roasted Butternut Squash

Roasted Butternut Squash
Roasted Butternut Squash

"This recipe is a mid-week meal dream. It takes about 10 minutes to prep and then the oven does all the work. Serve it with oven-baked chicken breasts or pork chops, or keep it super healthy and serve with high-protein quinoa and a pile of sautéed greens. Make enough for leftovers because my Roasted Butternut Squash is an energy-packed mid-afternoon snack, and it makes a tasty substitute for hash browns come Sunday breakfast. Yum! :)"

Recipe adapted from

Serves6 People

Preparation Time10 min

Cooking Time25 min


  • 1 large butternut squash
  • 1/4 cup olive oil
  • 2 tablespoons brown sugar
  • 2 garlic cloves, smashed and chopped
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Cooking oil spray
  1. Preheat oven to 400°F.

  2. Peel butternut squash, discard seeds and cut into 2 inch cubes. Place in a mixing bowl.

  3. Add olive oil, sugar, garlic, cinnamon, a pinch of salt and pepper to the mixing bowl and toss until all spices are evenly distributed onto the squash cubes.

  4. Spray a large baking dish with non-stick cooking spray. Transfer the seasoned butternut squash into the baking dish and arrange in a single layer.

  5. Place the baking dish on the lower rack of your oven and bake for 25-30 minutes or until the squash is tender.

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Roast butternut is a veg that is very popular with my family and this is a very nice basic recipe. I love the addition of brown sugar, which always caramelizes beautifully, and the garlic adds a wonderful zzshooooosh to the butternut. Of course this recipe would work well with pumpkin too. We did not have enough butternut for everyone so I added some cut up carrots and it was really good. Definitely worth making again.


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