Roasted butternut squash with brown sugar is an easy side dish that's filled with comforting fall flavor. Cubed butternut squash and pecans are coated in brown sugar and cinnamon, then roasted until tender in the oven.
Recipe summary
Flavor/texture: Tender roasted butternut squash and crunchy pecans are coated in a sticky brown sugar cinnamon glaze. Butternut squash has a sweet, nutty flavor that pairs perfectly with cinnamon.
Serves: 6 people
Serve with: Your favorite protein, like ham, turkey, or pork chops.
Similar to: Savory Butternut Squash, Butternut Squash Pasta
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Ingredients and substitutions
- Butternut squash - For this recipe, you'll need one medium-sized butternut squash, which can range in size from 2 to 3 pounds. Any squash around this size will work.
- Olive oil - Can be substituted with melted butter if desired. Keep in mind this recipe will no longer be vegan if using butter.
- Brown sugar - Brown sugar adds a nice caramelized flavor and sweetness to the squash.
- Flavor - Cinnamon and salt enhance the flavor of the squash and add a cozy, warm note.
- Pecans - Adds a nutty flavor that complements the squash. Can be substituted with walnuts if desired.
How to make roasted butternut squash
- Peel butternut squash and slice in half from top to bottom. Use a spoon to scoop the innards out and discard.
- Slice the flesh into bite-size cubes and place in a large bowl.
- Add olive oil, brown sugar, cinnamon, and salt to squash and toss until evenly coated.
- Spread onto a parchment lined baking sheet and bake for 15 minutes.
- Remove from oven and add chopped pecans.
- Bake for another 10 minutes, or until squash is fork-tender.
Tips and tricks
Remove the skin - While the skin of butternut squash is technically edible, its texture can be tough or papery after roasting. Most will prefer the texture of roasted squash with the skin peeled off, which is what I recommend for this recipe.
For stability while peeling - Cut off the top and bottom off your butternut squash to sit flat against the cutting board while peeling.
Still having trouble peeling? Try microwaving it. - Pierce squash all over with a fork. Place the squash in a microwave and cook for about 3 minutes, then allow to cool slightly. The skin will peel off much more easily once it's par-cooked.
Cut into small cubes - Larger pieces take longer to roast in the oven. Cut into smaller (1 inch or smaller) cubes for quick roasting.
Frequently asked questions
The skin is technically edible, but can be tough or papery after roasting. Butternut squash should be peeled for best results.
Leftovers will keep for 3-5 days in the refrigerator.
Frozen and thawed vegetables tend to get watery and mushy. I don't recommend freezing roasted vegetables for this reason.
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📖 Recipe
Roasted Butternut Squash with Brown Sugar
Ingredients
- 1 medium butternut squash, about 2 ½ pounds
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup pecans, chopped
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- Peel squash, cut in half, and scoop out pulp and seeds. Cut squash into bite size pieces (about 1" cubes). Place into a large bowl.
- Drizzle olive oil over squash. Add brown sugar, cinnamon, and salt. Toss to coat.
- Pour squash onto parchment lined baking sheet and spread into a single layer.
- Roast squash for 15 minutes in the oven. Remove pan from oven and flip squash to ensure even browning. Sprinkle chopped pecans over the squash and return to the oven.
- Roast for about 10 more minutes, or until squash is fork tender.
- Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Safety first: For more stability when peeling and cubing, cut off the top and bottom of your squash.
- Peeling tip: If you're still having trouble, try microwaving your squash. Pierce the skin of the squash all over with a fork. Next, place squash in the microwave and cook for about 3 minutes. Remove from the microwave (careful, it will be hot!) and allow to cool. The skin will peel off much more easily.
An you mix everything day before?
Hi Carrie, yes this recipe can be prepped and stored covered in the refrigerator overnight. Allow it to come to room temperature while your oven preheats, and give it a toss before spreading on the sheet pan and roasting.