This roasted butternut squash with brown sugar recipe is the easiest way to cook squash and it's so tasty. You don't even have to peel or dice it. The butternut squash halves are brushed with butter, topped with brown sugar and roasted whole.
I love butternut squash but it's a bit high maintenance with the peeling, scooping, and dicing. I can't emphasize enough how easy this roasted butternut squash recipe is plus the entire house smells amazing while it bakes.
This may surprise you but butternut squash is technically a fruit (mind blown!). It's also packed with vital nutrients plus it has such a creamy texture and sweet flavor. I love to work it into weeknight dinners and this is my favorite way to make it.
- Butternut squash
- Brown sugar
- Unsalted butter
- Pumpkin pie spice (Optional but recommended!)
- Kosher Salt
How to cook this butternut squash
- Cut the top off of the butternut squash and slice it vertically down the center.
- Use a spoon to scoop out the goop and seeds.
- Mix together the brown sugar and pumpkin pie spice.
- Brush both halves of the squash with melted butter and generously coat with the brown sugar mixture.
- Roast at 400 degrees until fork tender.
- Enjoy immediately!
- Don't worry about the butter that pools in the crevice. Once you scoop out some squash drizzle some onto it for even more deliciousness.
- If the brown sugar caramelizes on the pan and hardens simply add some water to the pan and let it sit for 15 minutes before cleaning.
- Don't forget to salt the squash after it's baked. The salty sweet factor is so good.
Other delicious butternut squash recipes
Roasted Butternut Squash with Brown Sugar
- 1 Butternut squash
- 1 tbsp Unsalted butter
- 2 tbsp Brown sugar
- ½ t. Pumpkin pie spice
- Kosher salt
- Preheat oven to 400 degrees Fahrenheit. Cut the stem off the top of the butternut squash. Cut the squash in half vertically. Using a spoon scoop out the seeds and goop.
- Melt the butter. Mix together the brown sugar and pumpkin pie spice.
- Generously brush the top and crevice of each half with melted butter then generously spread on the brown sugar. Make sure to generously spread it in the crevice as well.
- Roast on a sheet pan until the squash is fork tender about 54 minutes.
- Once cool enough to handle scoop some squash onto a plate, sprinkle with salt and drizzle some of the extra butter that pooled in the crevice on it. Enjoy immediately.