Roasted Butternut Squash

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This vegetable brings a host of disease-fighting nutrients to your table—and happens to taste like dessert.


Makes 4 servings (1 cup)


1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon coarse salt
dash cayenne, optional


1. Heat oven to 425º F and line two large baking sheets with aluminum foil.
2. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne (if using) until well coated. Place squash onto baking sheets and spread in one layer. Try not to crowd them too much or else they will not brown.
3. Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender, 40 to 45 minutes.
4. Serve warm.
Adapted from


Per Serving : 209 calories; 7 g fat; 38 g carbohydrates; 3 g protein; 492 mg sodium


Note: For a healthier version, leave out the brown sugar. Cinnamon helps brings out the natural sweetness in butternut squash.


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