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 so simple, but delivers a stunning sweet and smoky combination that pairs well with so many fall flavors.
How to make Cinnamon Bourbon Roasted Butternut Squash.
You will need:
2, 2lb butternut squash
2 baking sheets
This side dish is so easy. The most difficult and timely part of making roasted butternut squash is the peeling and cutting.
Can you eat butternut squash skin?
Yes, you totally can and many people enjoy it. It’s nutritious. But many people don’t like the tough and chewy texture it adds to something like roasted squash. You can use a vegetable peeler to remove the thick outer layer of the squash.
For this squash recipe you’ll need approximately 4 pounds of butternut squash to yield 6 cups when it is peeled, seeded and chopped. Click here for more information on how to measure butternut squash.
Tip: If you can’t find butternut squash or it’s very expensive in your area, try substituting acorn squash or even pumpkin.
Cut the squash into 1/2″ to 1” cubes. Try and keep the squash cubes about the same size so that they will all cook evenly.
Next add the butternut squash to a large bowl and drizzle the olive oil and bourbon over the top. Give it a toss and make sure every piece is covered.
Using a slotted spoon or your hands, place the butternut squash evenly on 2 baking sheets. Discard the remaining liquid in the bowl.
Mix together the brown sugar, cinnamon and salt and sprinkle it over the butternut squash. Give it a light stir to make sure the pieces are coated and then pop it into a 425 degree oven.
We’ll bake the squash for 15 minutes and then switch the baking sheets on the oven racks before baking another 15 minutes. That little switcheroo makes sure that everything cooks evenly.
Serve it warm. Serve it cold on top of salads. There’s no wrong way to enjoy this delicious caramelized roasted squash. It makes an excellent addition to most holiday meals.
A note on choosing Bourbon for this recipe.
Bourbon can get really expensive. If you like bourbon and already have some at home you can use, that’s great. But if you don’t regularly buy it, look for the tiny $1.00 bottles at the grocery or liquor store. I used Ezra Brook’s Bourbon because I think it has a nice smoky and caramel edge to it that works well for this recipe. But honestly for me it’s biggest selling point was it is inexpensive and available in a tiny bottle.
Serve your Bourbon and Cinamon Roasted Butternut Squash with one of these main dishes for a fabulous fall meal!
- 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
- Preheat the oven to 425 degrees. Prepare 2 baking sheets with nonstick foil, if desired.
- In a large bowl, combine the chopped butternut squash with the olive oil and bourbon.
- Using a slotted spoon, place the coated squash evenly on 2 baking sheets. Discard any leftover liquid.
- Combine the brown sugar, cinnamon, and salt and sprinkle over the cubed squash. Stir lightly to make sure all the pieces are coated.
- Bake at 425 degrees for 15 minutes and then switch the baking sheets on the oven racks and bake for another 15 minutes or until the squash is fork tender.
Pin this recipe for later!