Roasted Butternut Squash with Brown Sugar and Cinnamon
This dish is too complex to classify as just one cuisine. It mixes together sweet, savory, spicy flavors of cinnamon-spiced brown sugar on top of roasted butternut squash for the perfect combination! It's paired with some tangy sour cream for a perfect balance. This side dish or meal would go well with anything you can think of: burgers, pork chops, chicken tenders, fried fish... anything!
- 1 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 4 cups cubed butternut squash
- 1 tbsp garlic powder
- salt and pepper to taste
- 2 tbsp olive oil
- 4 tsp unsalted butter
Preheat oven to 400 degrees Fahrenheit (200 Celsius).
Cut the butternut squash in half lengthwise and remove seeds with spoon.
Cut the rest of the butternut squash into cubes, place in large bowl.
Add olive oil and brown sugar to the butternut squash cubes, sprinkle with nutmeg and cinnamon (to taste) - mix until all pieces are covered.
Pour mixture onto baking pan, making sure to spread out the pieces evenly within the pan; roast for 45 minutes.
Remove from oven and let cool for 5-10 minutes before serving; mix with sour cream and lime wedges if desired, serve immediately.