- Prep Time
- 1/4 cup (packed) light brown sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly grated nutmeg
- 2 butternut squash (3 1/4 lbs. total) - peeled, halved lengthwise, seeded and cut into 3/4-inch cubes
- Olive oil cooking spray
- 2 tablespoons crumbled soft goat cheese and crushed toasted walnuts (optional), for topping
Position the racks in the upper and lower thirds of the oven; preheat to 375 degrees . In a large bowl, combine the first 4 ingredients. Add the squash; toss to coat. Coat 2 foil- lined rimmed baking sheets with olive oil cooking spray. Divide the squash between the sheets; spray the squash.
Roast the squash until tender and golden in spots, rotating the sheets and turning the squash halfway through baking, 40 to 45 minutes. Season with salt and pepper; transfer to a plate. Top with the goat cheese and walnuts, if using.