Easy Brown Sugar Roasted Butternut Squash Recipe

When fall rolls around, I crave sides that feel like desserts but serve like vegetables. This brown sugar roasted butternut squash delivers exactly that—sweet, caramelized cubes with a touch of warmth. Below you’ll find the full recipe, tips for getting perfect caramelization, creative variations, FAQ answers, and links to more cozy fall dishes you’ll love.

Why This Squash Recipe Stands Out

A Sweet & Savory Fall Classic

I first made this on a crisp October evening. The aroma of brown sugar and cinnamon roasting in the oven filled the kitchen, and when I took that first bite, it tasted like autumn. The sweetness pairs beautifully with savory mains, and it’s just the kind of comfort food side I reach for on cooler nights.

Simple Ingredients, Big Impact

This recipe relies on a few pantry staples—brown sugar, warm spice, olive oil, salt—to transform plain squash into something special. No fancy techniques, just smart roasting. It’s easy enough for weeknights, yet elegant enough for holiday tables.

Ingredients & Kitchen Gear

Ingredient List

Ingredient	Amount / Notes
Butternut squash, peeled and cubed	About 3 to 4 cups cubes
Brown sugar (light or dark)	2 tbsp
Cinnamon (ground)	½ tsp
Olive oil	1 tbsp
Salt (to taste)	A pinch or more

That’s it—just five ingredients (excluding salt). Crisp, sweet, and cozy.

Equipment & Tools

• Large baking sheet or rimmed sheet pan
• Parchment paper or silicone baking mat (optional, for easier cleanup)
• Mixing bowl
• Measuring spoons
• Sharp knife and cutting board

Step‑by‑Step Instructions & Tips

How to Roast the Squash Perfectly

1. Preheat your oven to 425°F (≈ 220°C).
2. In a mixing bowl, toss the squash cubes with olive oil, brown sugar, and cinnamon. Add salt and toss again to coat evenly.
3. Spread the cubes in a single layer on your baking sheet. Make sure there’s space between pieces—crowding leads to steaming instead of roasting.
4. Roast for 20 minutes, then gently toss or flip cubes. Return to oven and roast an additional 10–15 minutes or until edges are caramelized and squash is tender.
5. Remove and let rest for a few minutes before serving. The sugar will set slightly and make the edges pleasantly sticky.

Variations & Creative Twists

• Maple twist: Replace half the brown sugar with pure maple syrup for deeper sweetness.
• Spice it up: Add a pinch of nutmeg, ginger, or ground cloves for fall warmth.
• Herb boost: Toss in fresh thyme or rosemary just after roasting for a savory contrast.
• Nutty crunch: Sprinkle chopped pecans or walnuts in the last few minutes of roasting.
• Glazed approach: Brush cubes with melted butter and sugar mixture halfway through roasting for extra shine.

Storage, FAQs & Final Thoughts

Storage & Reheating Suggestions

• Let roasted squash cool completely before storing in airtight containers.
• Refrigerate for up to 4 days.
• Freeze in a single layer first (on a sheet tray) until firm, then move to freezer bags—freeze up to 2 months.
• To reheat, use an oven or toaster oven at ~375°F (190°C) until warmed—this helps preserve crisp edges.

Frequently Asked Questions

Do I need to peel the squash?

Yes—unless your pieces are very small and tender. The skin is usually too tough unless roasted very long.

Can I use brown sugar substitutes?

You can try coconut sugar or a blend of granulated plus molasses, but results may vary slightly in caramelization.

Why did my squash steam instead of roast?

If your cubes are too close together or crowded, moisture builds and prevents browning. Spread in a single layer with space between cubes.

Is this good for make-ahead meals?

Yes, but crispiness fades. Reheat in oven or toaster oven to revive texture, not the microwave.

Conclusion

This easy brown sugar roasted butternut squash is fall comfort in a bowl—sweet, warm, and effortless. Looking for more cozy sides? Try pairing it with our One-Pan Butternut Squash Casserole or serve it alongside soups like Spicy Roasted Butternut Squash Sweet Potato Soup. Enjoy every golden, caramelized bite.

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