Ingredients:

  • 2 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/8 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: High heat is what creates those brown edges
  2. Peel the squash and cut it into uniform 1 inch cubes. Pat the cubes completely dry with a paper towel. Note: Water is the enemy of caramelization
  3. In a large mixing bowl, whisk together the melted butter, brown sugar, cinnamon, salt, and cayenne.
  4. Toss the dried squash cubes into the bowl. Fold gently with a spatula until every piece is evenly coated in the glaze.
  5. Spread the cubes in a single layer on a parchment lined baking sheet. Leave at least an inch of space between pieces.
  6. Roast for 20-25 minutes until the edges start to look golden.
  7. Flip the pieces with a spatula to ensure even browning.
  8. Return to the oven for another 15-20 minutes until the edges are mahogany colored and the centers are velvety and tender.