Butternut Squash Roasted with Brown Sugar and Cinnamon

Roasted butternut squash is a fantastic side dish that comes together quickly. It’s also a terrific meal for a party since it preserves nicely.

Here’s my basic recipe, as well as several modifications that are guaranteed to impress.

If you’re searching for an easy, nutritious side dish to serve with dinner tonight, or if you’re entertaining this week, this roasted butternut squash recipe is for you.

This is one of my favorite recipes, it goes without saying. I like the warm richness of brown sugar and cinnamon with roasted butternut squash. It’s the epitome of comfort food!

Related: The 18 Best Spices and Herbs for Butternut Squash Soup

How To Make The Best Roasted Butternut Squash

Making the tastiest roasted butternut squash is a must if you want to serve the perfect Thanksgiving feast. It’s one of those foods that people either love or despise. You either think it’s wonderful or it’s excessively sweet.

Heres how to do it:

1. Peel and Cube Your Butternut Squash

Butternut squash peeling is a pain in the a$$. Remove the outer skin with a vegetable peeler or knife. Remove the squash’s ends, then cut it in half lengthwise and scoop out any seeds. You may keep them or throw them away.

2. Toss in Some Olive Oil

Extra-virgin olive oil was utilized since it has a higher smoke point than normal olive oil.

3. Mix up Some Cinnamon

But don’t go overboard with the cinnamon. I used less than half a teaspoon since I wanted my squash to be flavorful but not overpowering with cinnamon. Cinnamon can dominate your squash if you use too much.

4. Bake Your Butternut Squash

After you’ve prepared your squash, just place it in a roasting pan and bake for an hour. Stir it once halfway through to ensure that both sides are well browned.

5. Sprinkle in Brown Sugar and Salt

The brown sugar and salt lend a hint of sweetness and saltiness to offset the cinnamon’s spicy undertones.

6. Take It out Of the Oven and Enjoy!

This is when the genuine magic takes place. After my butternut squash had finished baking, I let it cool for a few minutes before cutting it into cubes and serving it. It had a fantastic texture and taste that matched the sweetness from the brown sugar.

How To Make It (Version 2)

1. Peeling a squash is the first step in roasting it. You may use a vegetable peeler, a fork, or your hands to accomplish this.
2. Because squash has a lot of moisture, it burns quickly. Keep a close check on your oven at all times.
3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and butter or coconut oil it.
4. Cut the butternut squash in half and scoop out the seeds.
5. When your squash is sliced in half, set it cut-side down on a baking pan.
6. Cook for 20–30 minutes. This might take anywhere from 10 to 40 minutes, depending on the size of the squash. The longer you cook the squash, the more soft it will be.
7. Allow the squash to cool for 5-10 minutes before slicing it lengthwise. The squash should then be cut into thin pieces.
8. After that, combine the brown sugar, cinnamon, salt, and olive oil. Make certain you use all of the ingredients!
9. Cover the butternut squash with the brown sugar mixture.
10. Bake for a further 15-20 minutes. The squash should be bubbling and caramelized.
11. Serve warm with a dollop of vanilla ice cream.

Variations

I’ve seen butternut squash dishes that involve anything from apples to bacon to crumbled sausage. From top to bottom, these are my official fave roasted butternut squash varieties.

Roasted Butternut Squash Soup

In a large saucepan over medium-high heat, melt some vegan butter. When the pan is heated, add the sliced onion and cook for 5 minutes. Then add your roasted squash and simmer for 5 minutes more. Cook for 30 minutes on low heat with the broth and seasonings. Serve with roasted pumpkin seeds and crumbled bacon on top.

Roasted Butternut Squash Puree

Preheat the oven to 350°F. Season the butternut squash liberally with sea salt, black pepper, and smoked paprika on a baking sheet lined with parchment paper. Roast for 40 minutes, or until soft. When it readily peels off the peel, you’ll know it’s done. Allow it cool entirely before mash it up with a fork (or your hands if you like).

Roasted Butternut Squash Casserole

4 teaspoon pepper. Spread the mixture equally in a baking dish or casserole dish. Bake for 25 minutes at 350°F with a sprinkle of grated parmesan. Serve with crumbled bacon and fresh basil on top.1 cup breadcrumbs, 1 cup coconut milk, 1 teaspoon sea salt 2 cups roasted butternut squash puree plus 1 cup

Roasted Butternut with an Asian Spin

Drizzle the heated squash with toasted sesame seed oil or teriyaki sauce. Finish with sesame seeds (white or black) and red pepper flakes if you want it hot.

Tips And Tricks for the Best Roasted Butternut Squash

1. This dish for roasted butternut squash is both tasty and simple to prepare. It has a sweet and savory taste and is high in vitamin A. I recommend combining it with some hot Indian curries for the ultimate healthy and tasty supper!
2. If you don’t have time to roast your squash, just microwave it for 2-3 minutes and remove it before it becomes mushy.
3. Squash may also be steamed in a saucepan. Simply split it in half and lay it in a steaming basket over medium heat in a pan of water. Allow it to settle for approximately 20 minutes, or until a fork can easily penetrate it.
4. You may make this recipe more satisfying by adding more vegetables or lean protein, such as chicken or turkey.
5. Brown sugar makes everything better!
6. To make this recipe even healthier, replace the butter with light sour cream or Greek yogurt.
7. Butternut squash keeps its form better than other varieties of squash, therefore I prefer to use it in my dishes. You may use whatever kind of squash you choose!

Cooking Tips

1. If you want to utilize butternut squash, look for one that is still on the stalk and has a good round shape.
2. This may be roasted the day before you intend to consume it. It stays well in the refrigerator for a few days.
3. The brown sugar is the recipe’s secret ingredient. You want it to caramelize so it has a rich, sweet flavor.
4. Make careful to remove the squash seeds before cooking. They are really bitter.
5. Make an effort to cook the squash at the same temperature as the protein.
6. If you add the brown sugar and cinnamon while the squash is still warm, it will be too difficult to shovel into the baking dish.
7. Roasting brings out the sweet taste of the squash, so pair it with something a little sour or salty to balance it out.
8. If you can’t locate brown sugar, use molasses. It will give the meal a little more sweetness as well as a caramelized taste.

How To Store Roasted Butternut Squash

Roasting butternut squash is an excellent method to prepare it ahead of time. If you like the autumn season, you’ll enjoy this!

The roasted butternut squash may also be refrigerated, although the tastes will vary with time. It may be roasted and stored for 3-4 days. You may also use the prepared squash straight immediately if you like. If this is the case, just store it in an airtight container and reheat in the microwave or on the stovetop when ready to serve.

If you need to keep roasted butternut squash in the fridge for more than two days, mix it with oil and store it in a tight container. This will aid in the preservation of the tastes’ freshness.

Sides To Serve With Roasted Butternut Squash

Sweet, creamy, and delicious roasted butternut squash. It’s also an excellent medium for spices.

Serve it with a spicy salsa for something a bit different. Alternatively, use sour cream for the cheese.

Serve with cornbread to soak up all of the delicious butter.