Ingredients:

  • 1 large butternut squash (approx. 2.5 lbs), peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp dark brown sugar
  • 1 tsp fresh thyme leaves
  • 0.25 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A hot oven is non negotiable for browning.
  2. Peel the butternut squash using a Y peeler until the bright orange flesh is visible.
  3. Trim the ends off and slice the squash in half where the neck meets the bulb.
  4. Scoop out the seeds and pulp using a sturdy metal spoon.
  5. Cube the flesh into 1 inch pieces. Consistency is key for even cooking.
  6. Toss the cubes in a large bowl with the 2 tbsp olive oil, salt, pepper, brown sugar, thyme, and smoked paprika.
  7. Spread the squash onto the sheet pan in a single layer. Ensure no pieces are touching.
  8. Roast for 15 minutes, then remove the pan and flip the pieces with a spatula.
  9. Bake for another 15 minutes until the edges are charred and the centers are tender.
  10. Rest the squash on the pan for 3 minutes before serving to let the sugars set.