Roasted Butternut Squash with Brown Sugar
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
cubed butternut squash (1-inch)
8
cups
extra-virgin olive oil
2
tablespoons
brown sugar
2
tablespoons
Himalayan sea salt
1
teaspoon
ground cinnamon
½
teaspoon
cayenne pepper
1
pinch
coarsely chopped candied pecans
¼
cup
 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
