Ingredients:

  • 1 medium butternut squash (approx. 2 lbs), peeled and cubed
  • 3 tbsp unsalted butter, melted and browned
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar

Instructions:

  1. Preheat your oven to 400°F (200°C). Ensure the rack is in the center for even airflow.
  2. Peel the butternut squash and cut it into uniform 1-inch (2.5cm) cubes.
  3. Melt the butter in a small pan over medium heat, whisking until it foams and turns a golden brown color.
  4. In a large mixing bowl, combine the cubed squash, browned butter, olive oil, salt, pepper, and brown sugar. Toss until every piece is glistening and evenly coated.
  5. Spread the squash in a single layer on a parchment-lined baking sheet, ensuring the pieces do not touch to prevent steaming.
  6. Roast for 20 minutes until the edges start to soften.
  7. Flip the cubes using a spatula to ensure both sides hit the heat.
  8. Roast for another 10-15 minutes until the edges are deep brown and the centers are tender when pierced with a fork.