Sweet & Savory: Easy Bourbon and Cinnamon Roasted Butternut Squash Recipe for Fall
As the crisp air of autumn descends and leaves transform into a vibrant tapestry of reds and golds, there’s nothing quite as comforting as a warm, inviting side dish that captures the essence of the season. Our Bourbon and Cinnamon Roasted Butternut Squash recipe is exactly that – a culinary celebration of fall flavors that is as simple to prepare as it is utterly delicious. Imagine tender, sweet butternut squash, diced into perfect cubes, lightly coated in olive oil and a touch of bourbon, then generously seasoned with aromatic cinnamon, rich brown sugar, and a hint of salt. As it roasts, it caramelizes beautifully, developing an irresistible sweet and smoky profile that makes it an ideal accompaniment for almost any meal, from holiday feasts to cozy weeknight dinners. This recipe is more than just food; it’s a sensory experience that promises to become a cherished part of your autumnal table.
Crafting Your Perfect Cinnamon Bourbon Roasted Butternut Squash: A Step-by-Step Guide
Preparing this exquisite side dish is remarkably straightforward, making it accessible even for novice cooks. The most time-consuming aspect is often the preparation of the butternut squash itself, but with a few simple tips, you’ll master it in no time. Let’s gather our essential ingredients and equipment:
Ingredients You’ll Need:
- Two 2-pound butternut squash (yielding approximately 6 cups peeled and cubed)
- 1 Tablespoon high-quality olive oil
- 1 Tablespoon Bourbon (more on choosing the right one below!)
- 2 Tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt (adjust to taste)
Essential Equipment:
- 2 large baking sheets (for even roasting and caramelization)
- A large mixing bowl
- Vegetable peeler (optional, but highly recommended)
- Sharp chef’s knife and cutting board
- Slotted spoon (or your clean hands!)
Prepping the Butternut Squash: Peeling, Seeding, and Dicing
The success of perfectly roasted butternut squash starts with proper preparation. While it might seem daunting, it’s quite simple once you get the hang of it.
To Peel or Not to Peel: Eating Butternut Squash Skin
Many home cooks wonder about the skin of butternut squash. Yes, it is indeed edible and nutritious! However, for roasted squash, the skin can retain a slightly tough and chewy texture that some people prefer to avoid. If you desire a consistently tender texture throughout your roasted squash, we recommend peeling it. A standard vegetable peeler works wonders for removing the thick outer layer. Simply trim the ends, stand the squash upright, and peel in downward strokes, following the contours of the squash. For a more rustic approach or if you’re short on time, leaving the skin on is perfectly acceptable; just ensure a good wash before dicing.
For this particular recipe, you’ll need approximately 4 pounds of whole butternut squash. Once peeled, seeded, and chopped, this will yield about 6 cups of squash cubes – the perfect amount for our recipe to serve six. If you’re new to measuring squash or need more guidance on how to break it down, you can find additional information here on how to measure butternut squash.
Chef’s Tip: If butternut squash is hard to find in your local market or happens to be particularly expensive, don’t despair! You can easily substitute it with other fall favorites like acorn squash, delicata squash, or even pumpkin for a similar delightful result. Adjust roasting times slightly as needed, as density can vary.
Once peeled and seeded, the next crucial step is dicing. Cut the squash into uniform 1/2-inch to 1-inch cubes. The key here is consistency; keeping the cubes roughly the same size ensures that they will all cook evenly in the oven, preventing some pieces from being overcooked while others remain raw. A sharp knife and a steady hand will make this task quick and easy.
The Roasting Process: Infusing Flavor and Achieving Perfection
With your squash prepped, it’s time to infuse it with the incredible flavors of bourbon and cinnamon. Begin by transferring the diced butternut squash to a large mixing bowl. Drizzle the olive oil and bourbon over the squash. The olive oil helps facilitate caramelization and prevents sticking, while the bourbon introduces a subtle, complex depth, adding a smoky, vanilla-like undertone that perfectly complements the squash’s natural sweetness. Toss everything together thoroughly, ensuring every single piece of squash is beautifully coated in the liquid. This step is vital for flavor distribution.
Next, arrange the butternut squash cubes evenly on your two prepared baking sheets. It’s crucial not to overcrowd the baking sheets. Giving the squash enough space allows air to circulate, promoting even roasting and caramelization, rather than steaming. If your squash is too crowded, it will steam instead of roast, resulting in a softer, less flavorful texture. Use a slotted spoon or your hands to transfer the squash, leaving any excess liquid behind in the bowl – we want roasted, not soggy, squash!
In a separate small bowl, combine the brown sugar, ground cinnamon, and salt. This blend is where the magic happens, transforming the earthy squash into a sweet, spiced delight. Sprinkle this fragrant mixture evenly over the squash cubes on both baking sheets. Give the squash a light, gentle stir to ensure all the pieces get a coating of this delicious seasoning. Now, your butternut squash is ready for its grand transformation in a preheated 425-degree Fahrenheit oven.
Roast the squash for 15 minutes. Then, open the oven, carefully switch the positions of the baking sheets on the oven racks (moving the top to the bottom and vice-versa), and give the squash a quick stir. This “switcheroo” ensures that all the squash pieces are exposed to consistent heat, leading to beautifully even cooking and caramelization across both pans. Continue baking for another 15 minutes, or until the squash is fork-tender and exhibits enticing golden-brown edges. The total cooking time is approximately 30 minutes, but it’s always best to check for tenderness with a fork.
Serving Your Delicious Roasted Butternut Squash
One of the best qualities of this Bourbon and Cinnamon Roasted Butternut Squash is its versatility. Serve it warm straight out of the oven for a comforting side dish that perfectly complements any main course. It’s fantastic alongside roasted chicken, pork, or even a hearty vegetarian meal. Don’t limit yourself to warm servings, though! This caramelized squash is also incredibly delicious when served cold atop fresh salads, adding a burst of sweet and savory flavor and a delightful texture. Its robust flavors make it an excellent and vibrant addition to most holiday meals, from Thanksgiving to Christmas dinner, offering a memorable twist on traditional side dishes. Leftovers, if you’re lucky enough to have any, can be reheated gently or enjoyed cold for a quick and nutritious snack.
Choosing Your Bourbon: A Note on Flavor and Budget
The bourbon in this recipe is not just for flavor; it adds a unique smoky depth and a subtle hint of caramel that elevates the dish. However, you don’t need to break the bank to achieve this. While premium bourbons can be quite expensive, for cooking, an affordable option works perfectly well. The alcohol content largely cooks off during the roasting process, leaving behind the rich, nuanced flavors. If you’re a bourbon aficionado and already have a bottle on hand, feel free to use your favorite. But if you don’t regularly purchase bourbon, look for smaller, inexpensive “airline” or “mini” bottles at your local grocery or liquor store. These tiny bottles are typically around a dollar and provide just the right amount for this recipe without requiring a large investment. I personally find that bourbons with a noticeable smoky or caramel edge work exceptionally well, such as Ezra Brooks, which offers great flavor without being costly, and is often available in those convenient small sizes. Remember, the goal is to enhance the squash, not to overpower it.
Perfect Pairings: Serve Your Bourbon and Cinnamon Roasted Butternut Squash with These Main Dishes for a Fabulous Fall Meal!
This versatile side dish shines alongside a variety of main courses. Here are some of our top recommendations to create a truly memorable fall meal:
- Spinach Stuffed Pork Chops: The savory richness of pork chops, especially when stuffed with flavorful spinach, finds a delightful balance with the sweet and smoky squash.
- Classic Roasted Chicken: A timeless pairing. The tender, juicy chicken and crispy skin are wonderfully complemented by the tender, spiced squash.
- Honey Mustard Ham: The sweet and tangy glaze of a honey mustard ham harmonizes beautifully with the bourbon-infused squash, making for an unforgettable holiday spread.
- Thanksgiving Turkey: Imagine a slice of moist turkey breast alongside these glistening, flavorful squash cubes. It’s a match made in culinary heaven.
- Vegetarian Loaf or Lentil Shepherd’s Pie: For a plant-based feast, this squash adds a hearty, flavorful element that stands up to richer vegetarian main dishes.
Bourbon and Cinnamon Roasted Butternut Squash
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Ingredients
- 6 cups peeled and cubed butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon Bourbon
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). If desired, prepare 2 baking sheets by lining them with nonstick foil or parchment paper for easy cleanup.
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In a large mixing bowl, combine the peeled and chopped butternut squash cubes with the olive oil and bourbon. Toss thoroughly to ensure every piece of squash is evenly coated.
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Using a slotted spoon or your clean hands, arrange the coated squash evenly in a single layer across the two prepared baking sheets. Discard any leftover liquid remaining in the bowl to prevent sogginess. Avoid overcrowding the sheets.
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In a small separate bowl, combine the brown sugar, ground cinnamon, and salt. Sprinkle this fragrant mixture evenly over the squash cubes on both baking sheets. Gently stir the squash on the sheets to ensure all pieces are lightly coated with the spice mixture.
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Bake at 425 degrees Fahrenheit for 15 minutes. After 15 minutes, carefully switch the positions of the baking sheets on the oven racks (e.g., top rack to bottom, bottom to top) and continue to bake for another 15 minutes, or until the butternut squash is beautifully caramelized and fork-tender.
Pin This Delightful Recipe for Later!
Don’t let this incredible fall side dish disappear from your radar! Save this recipe to your favorite Pinterest boards so you can easily find it whenever you’re craving that perfect blend of sweet, smoky, and spiced flavors. It’s ideal for holiday gatherings, autumn dinner parties, or just a cozy family meal. Pin it now and make sure your fall cooking is always full of delicious inspiration!
