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.
Butternut squash is a versatile fall vegetable - it can be prepared sweet or savory. For this recipe, butternut squash is paired with sweet brown sugar, cinnamon, and pecans, then roasted in the oven until fork tender.
While technically a fruit, butternut squash is cooked like a vegetable, and roasting is my favorite method. It is available year round, but best in the fall and winter months. It has a sweet, nutty taste, similar to a pumpkin.
Try making this easy roasted butternut squash with your next weeknight meal, or enjoy as a side dish for Thanksgiving or Christmas. This recipe pairs well with ham, turkey, beef roast, and pork chops.
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.
- Cinnamon - Adds warm, cozy flavor.
- Salt - Enhances the flavor of the squash and balances the sweetness of the recipe.
- Pecans - Adds a nutty flavor that complements the squash. Can be substituted with walnuts if desired.
Tips and tricks
- 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 added stability when peeling, cut off the top and bottom off your butternut squash to sit flat against the cutting board.
- Squash with tough skin can be difficult to peel. For easier peeling, pierce all over with a fork. Place the squash in a microwave and cook for about 3 minutes. Allow squash to cool slightly. The skin will peel off much more easily now.
- Use a spoon to scoop out the pulp and seeds.
- Cut your squash into 1 inch or smaller cubes. Larger pieces take longer to roast in the oven.
What to serve with squash
Looking for main dish ideas to serve with your roasted butternut squash with brown sugar? Here are a few of my favorites:
- Marmalade glazed ham
- Oven roasted turkey breast
- Baked chicken drumsticks
- Roasted potato arugula salad (vegan)
- Parmesan crusted pork chops
Recommended
📖 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 degrees Fahrenheit. 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
- For more stability when peeling and cubing, cut off the top and bottom of your squash.
- 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.
Comments
No Comments