Oven-Roasted Butternut Squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect yellow squash for Thanksgiving, fall dinners, or any weeknight meal!
If you are looking for more butternut squash recipes for a side dish, then try the sweet butternut squash casserole or the mashed butternut squash recipe next!
Why You'll Love This Roasted Butternut Squash with Brown Sugar
Roasting butternut squash in the oven brings out its natural sweetness and earthy flavor. Tossed with butter and brown sugar, it caramelizes beautifully, turning deep golden with an irresistible glossy finish while staying soft and tender inside.
I cut the butternut squash into slices instead of cubes, and I love the difference! They’re quicker to prep, hold their shape beautifully, and give you more surface area for that delicious caramelization. The slices also stay soft and tender inside and look much prettier when served.
The brown sugar enhances the squash’s natural sweetness without overpowering it, making this one of my favorite ways to cook butternut squash. I use the same method for my roasted acorn squash recipe.
It’s a delicious Thanksgiving side dish but simple enough for any fall dinner. Buttery, slightly sweet, and totally addictive—don’t be surprised if it disappears before you get seconds!
-maria doss
★★★★★
"Very tasty and easy to make. I made it exactly as called for in the recipe and it came out perfectly. Highly recommend"
-ELEANOR
Jump to:
How to cut a butternut squash into slices
Start with a large, sharp chef’s knife. Trim about ¼ inch from both the stem and bottom ends, then peel the squash with a vegetable peeler.
Place the squash on its side on a stable cutting board and carefully cut it in half lengthwise, using firm, even pressure. Scoop out the seeds and stringy bits with a spoon, then place each half cut-side down and slice into ¾-inch-thick wedges—the perfect size for roasting in the oven. Try to keep the wedges fairly similar in size. If some are much thinner than others, the thinner pieces will become soft and caramelized before the thicker ones are fully tender.
And don’t toss those seeds! Rinse and roast them for a crunchy snack. Here’s my roasted butternut squash seeds recipe.
Safety Tip: A sharp knife and a stable cutting board make cutting squash much easier and safer. If your squash is especially hard, microwave it briefly to soften the skin before cutting.
How to roast butternut squash with brown sugar?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Tips for Success
- Butternut squash: You'll need one large winter squash weighing around 3 pounds, or you can choose two smaller squashes, each weighing between one and one-and-a-half pounds.
- Don't like slices? Cut them into ¾-inch cubes instead!
- Vegan: Replace butter with melted coconut or olive oil to make it vegan.
- Flip to cook evenly: Flip halfway through baking to caramelize on both sides.
FAQ'S
A how 410°F is ideal for roasting butternut squash. It’s hot enough to caramelize the edges and bring out the squash’s natural sweetness while allowing the slices to become soft and tender inside.
For this brown sugar and butter roasted butternut squash, roast in a hot oven until the thickest part is fork-tender and the edges are beautifully golden and caramelized. Flip the wedges halfway through so they brown evenly.
If your roasted butternut squash isn’t getting those golden, caramelized edges, a few simple things could be getting in the way:
The pan is overcrowded. When the squash pieces are too close together, they trap steam instead of roasting and browning. Give the wedges plenty of space and arrange them in a single layer.
The oven isn’t hot enough. Roasting requires enough heat to brown and caramelize the outside while the inside becomes tender. Make sure your oven is fully preheated before adding the squash.
You’re opening the oven too often. It’s tempting to check on the squash, but every time you open the door, the oven temperature drops and slows down browning. Try to leave the oven closed as much as possible.
You didn’t flip the squash. Turning the wedges halfway through roasting helps both sides caramelize evenly and gives you beautifully golden edges.
While butternut squash skin is technically edible, it can stay a little tough even after roasting. I prefer to peel it expecially when cutting the squash into slices or cubes, because it gives you tender, smooth flesh that’s much easier to cut and eat with a fork. It also lets the butter and brown sugar caramelize directly on the squash for an especially delicious finish. If you are roasted halved squash, then you can skip peeling!
Yes, and it’s a great time-saver — especially for Thanksgiving or busy weeknights! You can peel and cut the yellow squash into wedges or slices ahead of time, then store them in a sealed zip-top bag or airtight container in the refrigerator for up to 5 days. When you're ready to bake, simply toss the wedges with brown sugar, butter, and your favorite seasonings, then roast until tender, glazed and caramelized
More Butternut Squash Recipes
Oven Roasted Butternut Squash
Ingredients
- 1 large butternut squash about 3 pounds
- 3 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar packed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Prep. Preheat the oven to 410°F.
- Slice butternut squash. Cut off the ends of the butternut squash. Peel the squash, cut it in half lengthwise, and remove the seeds and stringy fiber. Cut each half into ¾-inch thick wedges.
- Season. Add the cut squash and all the remaining ingredients to a large baking sheet. Toss everything together, then spread the squash into a single layer.👉 Don’t worry about coating every piece perfectly—the squash will be tossed halfway through baking, which helps distribute the butter and brown sugar evenly.
- Bake. Bake for 45 to 50 minutes, until the squash is tender and nicely caramelized. Flip the pieces halfway through with a spatula so they brown evenly on all sides.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
More Squash Recipes for Thanksgiving
- Air Fryer Butternut Squash Halves results in tender, succulent squash with a caramelized exterior. Made using maple syrup and cinnamon, it air fries to perfection in about 30 minutes.
- Microwave Acorn Squash Halves are perfectly roasted with brown sugar and butter. It is fork-tender and a fast and easy way to cook an acorn squash for Thanksgiving.
- Sweet Butternut Squash Casserole features a sweet and creamy filling that topped with a buttery pecan topping, that’s sure to steal the show at your Thanksgiving dinner.
- This butternut squash curry is thick, creamy, vegan, wholesome, and full of warming Indian spices - cozy and comforting fall dinner!
- This mashed butternut squash is a delicious side dish for Thanksgiving and holiday dinners.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Eleanor Roberts
Very tasty and easy to make. I made it exactly as called for in the recipe and it came out perfectly. Highly recommend.
Helene
These were absolutely amazing. Me and my fiancé loved them. This was the first time either of us ate butternut squash, and with this recipe it won’t be the last
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡