Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1/2-inch pieces
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar, packed

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash and cut into uniform 1/2-inch cubes.
  3. In a large mixing bowl, toss the squash cubes with neutral oil, salt, and pepper until evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not touching.
  5. Bake for 15–20 minutes until the edges begin to turn golden brown.
  6. Remove the pan from the oven and gently toss the cubes to ensure even exposure.
  7. Whisk together the melted butter and brown sugar in a small bowl.
  8. Drizzle the butter-sugar mixture over the roasted squash and toss directly on the pan to coat.
  9. Return the pan to the oven for 5 minutes until the glaze bubbles and turns mahogany.