Roasted Butternut Squash

Roasted Butternut Squash

This weekend consisted of sooooo much cooking and baking, I loved it! Well, most of it. I didn’t leave myself enough time to make a funfetti cake for my Great Uncle’s 90th birthday. It tasted great, but looked absolutely terrible. Big shout out to my mom for coming to the rescue when I was about ready to throw the cake in the garbage. Anyways, I wanted to make a ton of various items. That way, I could maybe provide some inspiration for everyone’s Thanksgiving dinners! Today, I am going to be posting two recipes. This one is just basic roasted butternut squash. A few weeks ago, I went to Trader Joe’s and bought the precut/washed/prepped butternut squash. It was between $2-$3… I can’t remember exactly. But I feel like I barely got any, and there were a lot of little pieces in the bag. This weekend, I decided to buy my own butternut squash, peel it, cut it, and prep it myself. I thought I was getting myself into a huge complicated project, but it turned out to be much easier than anticipated.

To prep your squash, cut the top and the bottom off. Next, peel the skin off. Then, cut your squash in half and take out the seeds. Now you are ready to chop and cube.

See!! I told you!! It is super simple, there is really no reason to buy the prepped stuff from TJ’s… You get double the amount of squash and no little itty bitty pieces.

I really enjoy roasted butternut squash for numerous reasons. It is great to just snack on and eat like this, it goes great as a salad topping (can you say foreshadowing?!)… it is an incredibly versatile dish.


This roasted butternut squash will make your kitchen smell delicious!
The finished product! Cinnamon and Brown Sugar Roasted Butternut Squash! Sweet and salty and yummy!

Cinnamon and Brown Sugar Roasted Butternut Squash

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 1 Butternut Squash, cubed
  • 2 tbsp Oil, melted (any oil of your choice)
  • 1 tbsp Cinnamon
  • 1 tbsp Truvia Brown Sugar Blend
  • 1/2 tsp Salt


  • Preheat your oven to 375 and prep a cookie sheet to bake on. To prep, simply cover with aluminum foil.
  • Peel, de-seed, cut and cube your squash. Place the cubes in a bowl as you cut
  • Once the entire squash is cubed and in your bowl, drizzle the 2 tbsp of oil over the pieces.
  • Next, pour your Cinnamon, brown sugar, and salt over the cubes. Toss the squash to ensure that the cinnamon, sugar and salt are evenly distributed
  • Spread evenly onto your cookie sheet, and place in oven.
  • Cook for 40 minutes
  • Let them cool, and enjoy!
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