Roasted Butternut Squash for a Crowd + Video

Irresistibly buttery and sweet, this roasted butternut squash with cinnamon feeds a crowd, which makes it perfect addition to your holiday menu!

{scroll down for video tutorial}

I love fall for its refreshing cool breeze replacing hot summer days, colorful turning leaves, abundance of winter squashes, pumpkin pie lattes… Or at least that’s what I look forward to in the fall. Summer is still my favorite season…

Anyway, as you may have noticed, I’ve been digging through my recipe archive and updating my favorite ones with new photos. There’re so many delicious recipes deep in the archives that need better photos and get attention they deserve.

And I came across this gem. Caramelized butternut squash- sweet, buttery and irresistibly nutty!

I mean, this roasted butternut squash with cinnamon and all spice is addicting!

Butter and sugar caramelizes and coats the squash, toasted nuts add delicious texture contrast, and warm spices add fantastic aroma!

And the best part: it’s super simple to make!

I know what you’re thinking though. It’s a pain to peel the darn thing! But let me show you easier way to prepare a whole butternut squash. It does take a little elbow grease, but it’s so worth it! Or you can always buy pre-cut butternut squash. 🙂

In the video above (if you missed it, scroll up and watch it now, it’s short and sweet), you saw how simple it is to prepare the most addicting roasted butternut squash.

This recipe makes a big batch, which is perfect when holiday season rolls around.

Make-ahead tip:

1. You can prepare the squash a few days in advance and refrigerate in airtight container until ready to use.
2. You can make the recipe a day in advance and reheat it before serving. Cook the squash slightly al dante the first day, so it’ll still have nice texture after reheating. More specific directions are in the recipe card.

Hope you enjoy this fabulous side dish this season. As always, let me know if you make the recipe. Thanks for stopping by!

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Roasted Butternut Squash

Irresistibly buttery and sweet, this roasted butternut squash with cinnamon feeds a crowd, which makes it perfect addition to your holiday menu!

Yield: 6 servings

Ingredients:

• ¼ cup (50gr) light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon all spice*
• ¼ teaspoon kosher salt
• 4 tablespoons unsalted butter, melted
• 1 medium (about 3lbs) butternut squash, cubed (or 10 cups of cubed butternut squash)
• 1 cup walnuts or pecans, coarsely chopped

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together brown sugar, cinnamon, all spice, salt and melted butter until smooth.
3. To prepare a whole squash, cut both ends of the squash. Cut it in half above the round part of the squash, and peel the skin using vegetable peeler. Now cut each half vertically and remove seeds. Then cut into 1-inch cubes. Transfer the cubed squash onto a large baking sheet.
4. Pour the brown sugar mixture over the squashes. Mix everything together so that all the squashes are evenly coated and spread it in one layer.
5. Bake for 25-30 minutes, or until fork tender, stirring every 10 minutes.
6. Add nuts at the last 10 minutes.

*Substitute ¼ teaspoon of freshly grated nutmeg with a pinch of ground clove for all-spice.

Make-ahead Tips:

1. You can peel and cube the squash a few days in advance and refrigerate in airtight container until ready to use.
2. You can also make the entire recipe a day in advance and reheat it before serving. Cook the squash slightly al dante the first day, about 20 minutes. Then when ready to serve, add nuts and bake for 10-15 minutes, or until heated through.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This post was originally published on November 25th, 2013.