Bourbon and Cinnamon Roasted Butternut Squash, even the name of the recipe rolls off your tongue smoothly. Diced butternut squash is tossed with olive oil and bourbon, then coated in cinnamon, brown sugar and salt before roasting in the oven. This recipe is simple yet delivers a gorgeous sweet-and-smoky flavor that complements many fall dishes.
How to make Cinnamon Bourbon Roasted Butternut Squash.
You will need:
2, 2lb butternut squash
olive oil
bourbon
brown sugar
cinnamon
salt
2 baking sheets
This side dish is very easy. The most time-consuming part is peeling and cutting the squash.
Can you eat butternut squash skin?
Can you eat butternut squash skin?Yes — the skin is edible and nutritious, but many prefer to remove it because it can be tough after roasting. A vegetable peeler makes removing the outer layer quick and simple.
For this recipe you’ll need roughly 4 pounds of butternut squash to yield about 6 cups once peeled, seeded and chopped.
Tip: If butternut squash is hard to find or pricey, try acorn squash or pumpkin as a substitute.
Cut the squash into 1/2″ to 1″ cubes. Try to keep the pieces uniform so they roast evenly.
Add the cubed squash to a large bowl and drizzle with the olive oil and bourbon. Toss to coat every piece.
Using a slotted spoon or clean hands, transfer the squash to two baking sheets in a single layer, leaving behind any excess liquid in the bowl.
Mix the brown sugar, cinnamon and salt, then sprinkle evenly over the squash. Stir lightly to coat and spread the pieces so they roast rather than steam.
Roast at 425°F (220°C) for 15 minutes, then swap the positions of the baking sheets between racks and roast another 15 minutes, or until the squash is tender and caramelized. The swap helps ensure even browning.
Serve warm as a side, or chill and scatter over salads. Caramelized roasted squash works well with holiday menus and autumn mains.
A note on choosing Bourbon for this recipe.
Bourbon adds a subtle smoky, caramel note. If you already have a bottle, use it; otherwise, small inexpensive bottles at the store work fine. Any mid-range bourbon will complement the brown sugar and cinnamon without overpowering the squash.
Serve your Bourbon and Cinnamon Roasted Butternut Squash with one of these main dishes for a fabulous fall meal!
- Spinach Stuffed Pork Chops
- Classic Roasted Chicken
- Honey Mustard Ham
Bourbon and Cinnamon Roasted Butternut Squash
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Ingredients
- 6 cups peeled and cubed butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon Bourbon
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 425°F (220°C). Line two baking sheets with nonstick foil if you like.
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In a large bowl, combine the chopped butternut squash with the olive oil and bourbon.
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Using a slotted spoon, place the coated squash evenly on the two baking sheets and discard any remaining liquid.
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Combine the brown sugar, cinnamon, and salt; sprinkle over the squash and stir lightly to coat all pieces.
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Bake at 425°F for 15 minutes. Swap the baking sheets between racks and bake another 15 minutes, or until the squash is fork tender and caramelized.
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