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Two roasted butternut squash halves on a platter

Roasted Butternut Squash with Brown Sugar

Carolyn
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.
5 from 1 vote
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Prep Time 6 minutes
Cook Time 54 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 servings
Calories 133 kcal

Ingredients
  

  • 1 Butternut squash
  • 1 tbsp Unsalted butter
  • 2 tbsp Brown sugar
  • ½ t. Pumpkin pie spice
  • Kosher salt

Instructions
 

  • 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.

Nutrition

Calories: 133kcalCarbohydrates: 28gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 10mgPotassium: 670mgFiber: 4gSugar: 10gVitamin A: 20019IUVitamin C: 39mgCalcium: 98mgIron: 1mg
Keyword butternut squash, gluten free
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