Roasted Butternut Squash

• Vegetarian
• Gluten free

• Produce

  • 1 3lbs butternut squash, medium

• Baking & Spices

  • 1/4 tsp All-spice
  • 1/4 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Kosher salt

• Nuts & Seeds

  • 1 cup Walnuts or pecans

• Dairy

  • 4 tbsp Butter, unsalted

Found on sweetandsavorybyshinee.com

Description

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

• Preheat the oven to 400°F (200°C).In a small bowl, whisk together brown sugar, cinnamon, all spice, salt and melted butter until smooth.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.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.Bake for 25-30 minutes, or until fork tender, stirring every 10 minutes.Add nuts at the last 10 minutes.