Description
Brown Sugar Roasted Butternut Squash is an easy American side dish made with tender squash cubes, melted butter, brown sugar, cinnamon, and nutmeg. The squash roasts until soft inside with lightly caramelized edges.
Ingredients
1 medium butternut squash, about 2 to 3 pounds, peeled, seeded, and cut into 1-inch cubes
3 tablespoons unsalted butter, melted
3 tablespoons light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. Peel the butternut squash, remove the seeds, and cut it into even 1-inch cubes.
4. Whisk the melted butter, brown sugar, cinnamon, nutmeg, salt, and black pepper in a large bowl until smooth.
5. Add the squash cubes to the bowl and toss until every piece is evenly coated.
6. Spread the squash across the prepared baking sheet in a single layer.
7. Leave space between the cubes so they roast instead of steam.
8. Roast for 25 to 30 minutes.
9. Turn the squash halfway through cooking.
10. Continue roasting until the cubes are fork tender and caramelized around the edges.
11. Serve warm.
Notes
Cut the squash into uniform cubes so the pieces cook evenly.
Do not overcrowd the baking sheet because trapped moisture can make the squash mushy.
Add chopped pecans or walnuts during the final 10 minutes of roasting for extra texture.
Replace part of the brown sugar with maple syrup for a deeper sweetness.
Add ginger, cloves, allspice, rosemary, thyme, or sage for a different flavor.
Thaw frozen butternut squash completely and pat it dry before adding the glaze.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled roasted squash for up to 2 months.
Reheat in a 375°F oven until warmed through for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 15 mg