This brown sugar roasted butternut squash is cozy, sweet, and perfectly caramelized.
It’s one of those easy sides that makes your whole kitchen smell like fall.
The roasted edges get a little crisp, while the inside stays soft and buttery.
I’ve made this dish dozens of times, and it’s always the first thing gone at the table.
Why I Love This Recipe
I first made this dish on a cold fall Sunday when all I had was half a squash, some brown sugar, and butter. I tossed them together, popped them in the oven, and 30 minutes later, I had a new favorite. Now, it’s a staple for everything from weeknight dinners to holiday tables.
- The mix of butter, brown sugar, and cinnamon turns the squash into something magical
- It’s naturally gluten-free and super simple to make
- The leftovers are just as good the next day
- You only need a few pantry staples
What You’ll Need
- 1 medium butternut squash (about 2.5 lbs), peeled and cut into 1-inch cubes
- 2 tablespoons melted unsalted butter
- 2 tablespoons packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Cooking spray or parchment paper
Ingredients
Pro Tips
- Use a really sharp knife for cutting the squash—it makes it way easier
- Don’t overcrowd your pan or the squash won’t caramelize
- Flip the cubes halfway through roasting to get even browning
- You can microwave the whole squash for 2 minutes before peeling to soften the skin
- If your squash is too big, just freeze the extra uncooked cubes for later
Tools You’ll Need
- Sharp knife
- Vegetable peeler
- Mixing bowl
- Measuring spoons
- Baking sheet
- Parchment paper or cooking spray
- Spatula
Substitutions and Variations
- Use maple syrup instead of brown sugar for a richer flavor
- Add a pinch of cayenne for a sweet-spicy twist
- Try nutmeg or pumpkin pie spice instead of just cinnamon
- Substitute butter with olive oil for a dairy-free version
Make Ahead Tips
- You can peel and cube the butternut squash up to 2 days ahead and store it in the fridge in an airtight container
- Mix the brown sugar, cinnamon, and salt in advance and store in a jar until ready to use
- The squash can be roasted ahead and reheated at 350°F for about 10 minutes
How to Make Brown Sugar Roasted Butternut Squash
Step 1: Prep the Squash
Peel 1 medium butternut squash (about 2.5 lbs) using a vegetable peeler. Cut it in half, scoop out the seeds, then dice it into 1-inch cubes.
Step 2: Mix the Seasoning
In a large mixing bowl, add the cubed butternut squash, 2 tablespoons melted unsalted butter, 2 tablespoons packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Toss everything together until all the squash is well coated.
Step 3: Spread on Baking Sheet
Line a large baking sheet with parchment paper or spray it with cooking spray. Spread the coated squash cubes out in a single layer, making sure there’s space between them.
Step 4: Roast
Roast the squash in a preheated oven at 400°F (204°C) for 25–30 minutes, flipping halfway through, until edges are golden and caramelized and centers are tender.
Servings and Time
Serves: 4
Total Time: 40 minutes (10 min prep, 30 min cook)
Macros (Per Serving, Approx.)
- Calories: 160
- Carbs: 28g
- Protein: 1g
- Fat: 6g
- Fiber: 3g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Butternut squash has natural sugars that caramelize when roasted at a high heat. When you add brown sugar and butter, it enhances that effect, giving you crispy edges and a tender inside. The fat in butter also helps distribute heat evenly and brings out more flavor from the cinnamon and squash.
Common Mistakes
- Cutting the squash unevenly—smaller pieces cook faster and can burn
- Not flipping halfway through—prevents even caramelization
- Crowding the pan—this steams the squash instead of roasting it
- Using cold butter instead of melted—it won’t coat the cubes evenly
What to Serve With
FAQ
Can I use frozen butternut squash?
Yes, but make sure to thaw and dry it well or it won’t caramelize.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I double the recipe?
Totally, just use two baking sheets to avoid crowding.
Is this recipe sweet or savory?
It leans sweet, but the salt balances it nicely.
Can I use pre-cut squash from the store?
Yes! Just make sure the pieces are about 1-inch and not too wet.
Leftovers and Storage
Let the squash cool completely, then store in an airtight container in the fridge for up to 4 days. To reheat, pop it in a 350°F oven for 10 minutes or warm it in the microwave for about 1 minute. You can also mash it up and mix it into soups or grain bowls.
Conclusion
This brown sugar roasted butternut squash is simple, cozy, and full of flavor. It’s a side dish that brings warmth to any meal, and once you make it, you’ll keep coming back to it. If you try it, leave a comment below and let me know how it turned out or if you added your own twist!