Squash is the perfect autumn vegetable to prepare for a Thanksgiving feast. The smell of roasting squash and spices is bound to have your friends and family hurrying to the dinner table. We used butternut squash, but feel free to use any squash of your choice.
- 2 medium sized butternut squash (about 6 cups sliced squash) 2 medium sized butternut squash (about 6 cups sliced squash)
- 1/2 cup (100 g) Redpath® Golden Yellow Sugar 1/2 cup (100 g) Redpath® Golden Yellow Sugar
- 2 tsp (10 g) cinnamon 2 tsp (10 g) cinnamon
- 1/4 tsp (1 g) nutmeg 1/4 tsp (1 g) nutmeg
- 1/4 tsp (1 g) salt 1/4 tsp (1 g) salt
- 3 tbsp (43 g) unsalted butter, melted 3 tbsp (43 g) unsalted butter, melted
Heat oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside.
Peel the skins off of the squash. Cut squash into halves and scoop out the seeds.
Slice the halved squash into thick pieces. Set aside.
In a large bowl, mix the sugar, cinnamon, nutmeg, and salt together until well combined.
Add the squash to the sugar mixture and gently stir until each piece is coated in sugar mixture.
Place squash pieces on the parchment lined baking tray. Don't crowd them too much on the baking sheet to ensure they cook evenly.
Drizzle the melted butter over the squash. Bake squash for 20-30 minutes or until tender, checking them halfway through to flip the pieces. Serve immediately.