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 adore butternut squash but it's a bit high maintenance with the peeling, scooping, and dicing.
I can't emphasize enough how easy these roasted butternut squash halves are! Plus the entire house smells amazing while they bake.
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 this brown sugar butternut squash into weeknight dinners.
It's my favorite way to make it!
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Ingredients
- Butternut squash - Look for a squash that's fully beige/orange without green streaks. It should be firm and heavy for it's size.
- Brown sugar - The brown sugar melts into the butter and tastes great with the squash! I only used a tablespoon and it was delicious. Feel free to add more if you like.
- Unsalted butter - I buy unsalted butter, then add my own salt. A little sprinkle at the end enhances the sweetness of the squash.
- Pumpkin pie spice - Optional, but I highly recommend it! Cinnamon works too!
How to cook this butternut squash
- Cut the top and bottom off of the butternut squash. Stand the butternut squash up and carefully cut it vertically down the middle.
- 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 the squash at 400 degrees until fork tender. It does take a while, but on the bright side, it makes the house smell like fall.
- Enjoy warm!
Recipe Tips
- Don't worry about the butter that pools in the crevice. Once you scoop some squash onto a plate, drizzle some on 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. I like to line the pan with parchment so I don't have to worry about it.
- Don't forget to salt the squash after it's baked. The salty sweet factor is so SO good.
Ways to serve it
- Top the roasted butternut squash with toasted pecans (or candied pecans!) for some added crunch.
- Serve with quinoa and roasted vegetables for a meatless Monday.
- Serve alongside any main protein - chicken, steak, tofu etc.
- It makes an excellent side dish for the holidays!
Other delicious butternut squash recipes
- Easy Sautéed Butternut Squash
- Butternut Squash Soup Recipe
- Creamy Pumpkin Pasta Sauce
- Butternut Squash Lasagna - No Noodles & Gluten Free
Roasted Butternut Squash with Brown Sugar
Equipment
Ingredients
- 1 Butternut squash
- 1 tablespoon Unsalted butter
- 2 tablespoons Brown sugar
- ½ teaspoon Pumpkin pie spice
- Kosher salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cut the stem off the top of the butternut squash. Cut the squash in half vertically. Use a spoon to scoop out the seeds and goop.
- Place the butternut squash halves on a sheet pan with the skin side down.
- Melt the butter. In a small bowl, 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.
- Place the pan in the oven and roast until the squash is fork tender, about 54 minutes.
- Once it's 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.
Barbara says
Squash turned out perfect, tender and delicious 😋
Joel says
Do you cook it with the cut side up or down in the pan?
Carolyn says
cut side up
Nicole says
54 minutes is just an odd time… but this recipe was delish.