Ingredients:

  • 2 lbs butternut squash, peeled and diced into 1/2-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar, packed
  • 1 tbsp olive oil

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the butternut squash and dice it into consistent 1/2-inch cubes to ensure even caramelization.
  3. In a small bowl, whisk together the melted unsalted butter, olive oil, and packed light brown sugar until the sugar is mostly dissolved.
  4. Place the diced squash in a large mixing bowl. Pour the glaze over the cubes and add the kosher salt and black pepper; toss vigorously until evenly coated.
  5. Spread the squash on the prepared baking sheet in a single layer, ensuring pieces are not touching to prevent steaming.
  6. Bake for 20–25 minutes, tossing the squash with a spatula halfway through the cooking time.
  7. Remove from the oven when the edges are mahogany-colored and the centers are tender when pierced with a fork.