This is one of those super simple, cozy side dishes that just tastes like fall.
Sweet, buttery, a little bit caramelized on the edges — it’s roasted butternut squash with brown sugar and a touch of cinnamon, and it’s so good.
You’ll want to eat it straight off the pan, and I won’t judge you if you do.
This is the dish I make every year once the weather turns crisp.
The house smells amazing, and it’s always the first thing gone from the table.
Why I Love This Recipe
This one’s a forever favorite. I started making it one Thanksgiving and then just… never stopped. It’s easy, it’s comforting, and it brings serious flavor with barely any work.
- You only need a few ingredients
- It works with frozen or fresh squash
- The brown sugar caramelizes in the oven for those crispy edges
- It pairs with almost anything — chicken, turkey, pork, or just a salad
- It’s naturally gluten-free
What You’ll Need
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Pro Tips
- If you’re using pre-cut squash, check for even size so it roasts evenly
- Spread the cubes in a single layer — no crowding, or they’ll steam instead of roast
- Don’t skip the butter! It helps the edges get golden and crispy
- Stir once halfway to caramelize more sides
- If you want it even sweeter, drizzle a little maple syrup on top before roasting
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
- Vegetable peeler (if using whole squash)
- Large mixing bowl
- Sheet pan
- Parchment paper (optional, for easy cleanup)
- Spatula or spoon
Substitutions and Variations
- Use maple syrup instead of brown sugar for a deeper flavor
- Swap cinnamon for pumpkin spice or a pinch of nutmeg
- Add a sprinkle of chopped fresh rosemary for a savory twist
- Try using frozen squash cubes — just thaw and pat dry first
Make Ahead Tips
You can peel and cube the squash 1–2 days ahead and keep it in the fridge in an airtight container. You can also mix it with the oil, butter, and seasonings the night before, then just toss it on a pan and roast when you’re ready.
How to Make Brown Sugar Roasted Butternut Squash
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Image Prompt:
Ultra close-up of oven dials set to 400°F on a modern stainless steel double oven, top-down shot used by recipe bloggers
Step 2: Prep the squash
Place 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes, into a large mixing bowl.
Step 3: Add the oil and butter
Drizzle 2 tablespoons olive oil and 2 tablespoons melted unsalted butter over the squash. Toss gently to coat all pieces evenly.
Step 4: Add brown sugar and spices
Sprinkle in 3 tablespoons packed light brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt. Toss everything again to mix well.
Step 5: Spread on a sheet pan
Pour the squash onto the prepared baking sheet and spread it into a single layer, making sure the cubes don’t touch too much.
Step 6: Roast
Place the pan in the oven and roast at 400°F for 35–40 minutes, flipping once halfway through. The squash should be tender and caramelized around the edges.
Step 7: Serve
Transfer the hot roasted squash to a shallow serving bowl, top with a light sprinkle of cinnamon, and serve warm.
Servings and Time
Serves: 4–6
Total Time: 50 minutes (including prep and roasting)
Macros (per serving, based on 6 servings)
- Calories: 155
- Protein: 1g
- Carbs: 27g
- Fat: 6g
- Sugar: 10g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Roasting at a high heat draws out the natural sugars in butternut squash and helps them caramelize, giving that rich, sweet flavor. Butter adds fat, which helps with browning, while brown sugar brings out even more sweetness and a hint of molasses. Cinnamon rounds it out with warm spice notes.
Common Mistakes
- Crowding the pan: Squash will steam instead of roast if it’s not in a single layer
- Using cold squash straight from the fridge: Let it sit out for a bit so it roasts evenly
- Not tossing the squash well: Make sure all the cubes are fully coated in seasoning
- Skipping the flip: Turning the squash helps get that golden color on more sides
What to Serve With
- Roast chicken or turkey
- Pork chops or glazed ham
- Grains like farro or quinoa
- A crisp green salad with vinaigrette
- Roasted Brussels sprouts or green beans
FAQ
Can I use frozen butternut squash?
Yes! Just thaw and pat it dry so it doesn’t steam on the pan.
Is this dish sweet or savory?
It leans sweet, thanks to the brown sugar and cinnamon, but the salt balances it.
How do I peel a butternut squash easily?
Microwave the whole squash for 2–3 minutes to soften the skin, then use a sharp peeler.
Can I make this ahead of time?
You can prep everything ahead and roast right before serving. It’s best fresh from the oven.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes to get the edges crispy again, or microwave if you’re in a hurry (just know it’ll be softer).
Conclusion
Brown Sugar Roasted Butternut Squash is one of those cozy side dishes that looks fancy but couldn’t be easier. It’s warm, sweet, and buttery with caramelized edges that everyone loves. Try it once and it’ll go into your regular fall rotation. If you make it, leave a comment and let me know how it went — I’d love to hear your twist on it!