• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

×
Home » Recipes » Side Dishes

Roasted Butternut Squash with Brown Sugar

Modified: Feb 28, 2025 · Published: Oct 5, 2017 by Heather · As an Amazon Associate I earn from qualifying purchases. · 709 words. · About 4 minutes to read this article.

Jump to Recipe Jump to Video

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.

A white serving dish filled with cubed butternut squash and pecans.

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.
Roasted butternut squash and pecans on a serving plate.

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

  • Savory Butternut Squash
  • A sauté pan filled with spaghetti squash and kale topped with parmesan cheese.
    Spaghetti Squash and Kale
  • A fork full of spaghetti squash alfredo.
    Spaghetti Squash Alfredo
  • Butternut squash pasta in a bowl with sage leaf garnish.
    Butternut Squash Pasta

📖 Recipe

A white serving dish filled with cubed butternut squash and pecans.
Pin Print Rate
4.48 from 21 reviews

Roasted Butternut Squash with Brown Sugar

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.
Prep Time15 minutes minutes
Cook Time25 minutes minutes
Total Time40 minutes minutes
Servings: 4 servings
Calories: 255kcal

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
Prevent your screen from going dark

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

  • Nordic Ware Half Baking Sheet
  • Reynolds Parchment Paper
  • Zwilling Pro Chef's Knife
  • Boos Maple Cutting Board

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.

Nutrition Estimate

Serving: 0.25of recipe | Calories: 255kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 711mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19930IU | Vitamin C: 39.4mg | Calcium: 104mg | Iron: 1.6mg
Course: Side Dish
Cuisine: American

More Side Dish Recipes

  • A bowl of cheesy orzo with a metal fork.
    Garlic Parmesan Orzo
  • Green beans on a plate with almonds.
    Green Beans with Almonds
  • Scooping roasted carrots with a wooden spatula.
    Brown Sugar Roasted Carrots
  • Sesame rice in a bowl.
    Sesame Rice

Share this post:

Reader Interactions

Comments

No Comments

4.48 from 21 votes (21 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

Read more

Reader favorites

  • A metal fork in a bowl of cheesy rice.
    Cheesy Rice
  • Whipped buttercream frosting recipe.
    Whipped Buttercream Frosting
  • Beef roast in a large slow cooker.
    Slow Cooker Beef Roast with Potatoes and Carrots
  • Pouring gravy over a bowl of mashed potatoes.
    How To Make Gravy Without Drippings

Parties & Potlucks

  • Two glasses of punch.
    Spring Party Punch
  • A mint chocolate chip mini cheesecake unwrapped on a cutting board.
    Mint Chocolate Chip Mini Cheesecakes
  • A stack of birthday cake rice krispies treats.
    Birthday Cake Rice Krispies Treats
  • A stack of birthday cookie bars.
    Birthday Cookie Bars

Footer

featured on:

decorative image of website logos.

Explore

  • Recipe Index
  • About
  • FAQ
  • Subscribe

About

  • Privacy Policy
  • Disclaimer
  • Image Copyright
  • Contact

Copyright © 2025 The Toasty Kitchen®

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.