A delightful roasted butternut squash recipe with a sweet cinnamon glaze, perfect for a cozy meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and the perfect texture for your squash.
Cut the butternut squash in half lengthwise and remove the seeds.
Use a sturdy knife and scoop out the seeds with a spoon for ease.
Brush the cut sides of the squash with olive oil and place them cut-side down in a baking dish.
Brushing with oil helps the squash caramelize beautifully.
Pour water into the baking dish around the squash.
Adding water prevents the squash from drying out during roasting.
Roast in the preheated oven for 45 minutes or until the squash is tender.
Check tenderness by piercing the squash with a fork; it should slide in easily.
Remove the squash from the oven, flip it over, and sprinkle with brown sugar and cinnamon.
Sprinkling while the squash is hot helps the sugar melt evenly.
Return the squash to the oven and roast for an additional 10 minutes.
This step caramelizes the sugar, adding a delightful glaze.
Remove from the oven and let cool slightly before serving.
Cooling slightly makes it easier to handle and enhances the flavors.
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