Can I make Brown Sugar Butternut Squash Recipes ahead of time?

Yes — roast up to one day in advance and reheat before serving.

Can I use frozen butternut squash?

Yes, but thaw and pat dry first to avoid excess moisture.

Can I make this without peeling the squash?

You can — the peel softens in the oven, especially on smaller squash.

What if I want less sweetness?

Reduce the brown sugar to 1 tablespoon and add a drizzle of olive oil for balance.

Can I make Brown Sugar Butternut Squash Recipes into soup?

Absolutely. Blend roasted squash with vegetable broth and cream for a rich, sweet butternut squash soup.

Brown Sugar Butternut Squash Recipes – Sweet, Buttery, and Easy to Roast

Description

Brown Sugar Butternut Squash Recipes roast tender cubes of squash with melted butter, brown sugar, and cinnamon until caramelized and golden. Sweet, buttery, and cozy—an easy fall side that pairs with any main.

Ingredients

Scale

1 large butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes

3 tablespoons unsalted butter, melted

3 tablespoons light or dark brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 teaspoon fine salt

1/4 teaspoon black pepper

Olive oil spray (for pan)

Optional finishes:

2 tablespoons pure maple syrup (drizzle)

1/3 cup chopped pecans or walnuts (garnish)

Pinch cayenne or crushed red pepper for heat

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Instructions

1. Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment and lightly spray with olive oil.

2. Prep the squash: peel, halve lengthwise, scoop seeds, and cut into 1-inch cubes for even roasting.

3. In a large bowl, whisk melted butter, brown sugar, cinnamon, nutmeg (if using), salt, and pepper. Add squash and toss to coat.

4. Spread squash in a single layer on the pan, leaving space between pieces for caramelization.

5. Roast 25–30 minutes, flipping halfway, until edges are browned and centers are fork-tender.

6. Optional: in the last 5 minutes, drizzle maple syrup or sprinkle chopped pecans; return to oven to glaze/toast.

7. Serve warm. Taste and adjust salt to balance the sweetness.

Notes

Cut evenly for consistent roasting; crowded pans steam instead of brown—use two pans if needed.

For ultra-crispy edges, broil 1–2 minutes at the end and watch closely.

Less sweet version: reduce brown sugar to 1 tablespoon and add 1 tablespoon olive oil.

Make-ahead: roast up to 1 day early; reheat at 350°F for 10 minutes to re-crisp.

Leftovers: great in salads, grain bowls, or blended with stock for a quick butternut squash soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 160
Sugar: 9 g
Sodium: 230 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 15 mg