Homemade Roasted Root Vegetables with Squash and Pumpkin

Homemade Roasted Root Vegetables with Squash and Pumpkin

Roasted Butternut Squash

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  • 2 med. butternut squash (approx. 4 to 5 lbs. total)
  • 6 T unsalted butter, melted
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 1 ½ tsp. salt
  • ½ tsp. freshly ground black pepper


  1. Preheat oven to 400° F. Lightly spray a baking sheet or a shallow pan with cooking oil; set aside.
  2. Prepare the butternut squash by cutting off the each end and discarding. Peel the squash and cut in half lengthwise. Then, using a spoon, scoop out the seeds and discard. Cut the squash into 1 ¼” to 1 ½” cubes and put them into a large mixing bowl.
  3. Add the melted butter, Pioneer® Golden Light Brown Sugar, salt and pepper. With clean hands or a large spoon, gently toss all of the ingredients together until evenly coated. Spread out the cubes in a single layer on the prepared pan or baking sheet. Place in middle of oven.
  4. Roast for 45 to 55 minutes, or until the squash is fork tender and the glaze begins to caramelize. Gently turn squash with a spatula a few times while roasting to make sure it browns evenly. Adjust seasonings to taste
Roasted Butternut Squash
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