Easy Roasted Butternut Squash is perfectly caramelized, featuring a subtle sweetness and a caramelized sticky glaze from brown sugar and butter. It makes an excellent side dish for Thanksgiving or any holiday meal, yet is simple enough for a weeknight dinner.
Roasting butternut squash in the oven enhances its natural sweetness. Tossing it with brown sugar and butter allows it to caramelize beautifully, resulting in a glossy brown hue with a candied butternut squash.
The addition of brown sugar complements the squash's inherent sweetness without overpowering it. This method offers a quick and healthy way to savor your favorite fall vegetable, such as butternut squash casserole.
🍂 If you’re feeling intimidated by cutting a butternut squash, you’re not alone! A simple way to cut a butternut squash is to use a large sharp chef's knife. Start by trimming both the stem and the bottom ends. Place the squash on its curved side on a cutting board, then slice it in half down the center, applying gentle pressure with both hands on the knife. Once you have two equal halves, use a spoon to scoop out the seeds and any stringy bits from the inside.
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Why you'll love it?
- Soft, tender and caramelized
- Not overly sweet
- Tasty side dish for Thanksgiving
- Buttery, sweet, and addictive
How to roast butternut squash in oven?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tip: Don't like wedges? Cut them into ¾-inch cubes instead! Looking for an easier butternut squash recipe? Try air fryer butternut squash halves—no peeling or chopping required!
How to serve?
Oven-roasted butternut squash is a versatile and delicious Thanksgiving vegetable side dish, perfect for holidays like Thanksgiving and Christmas. It's also simple enough to enjoy on weeknights alongside any main course. With its sweet, buttery flavor, it's a favorite among kids too!
👉 Prep ahead - To simplify your holiday prep, peel and cut the butternut squash into wedges and store them in a sealed zipper bag in the refrigerator for up to five days. When you're ready to serve, just toss the wedges with brown sugar, butter, and seasonings, then bake them before enjoying.
Recipe tips
- You'll need one large squash weighing around 3 pounds, or you can opt for two smaller squashes, each weighing between one and one-and-a-half pounds.
- Cut into cubes instead of wedges
- Replace butter with melted coconut or olive oil for a vegan option
- Flip half way through baking time to caramelize on both sides.
More side dishes for Holiday dinner
Roasted Butternut Squash
Ingredients
- 1 large butternut squash about 3 pounds
- 3 tablespoons unsalted butter melted
- 2 tabelspoons light brown sugar packed
- ½ teaspooon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 410 degrees F.
- Cut off the ends of the butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds and stringy fiber. Cut each half into ¾-inch thick wedges.
- Add the cut squash and all remaining ingredients into a large baking sheet and toss to combine. Spread in a single layer.Tip: You don’t need to coat each piece of squash perfectly, as it will be mixed halfway through baking.
- Bake for 45 to 50 minutes, until tender, flipping the squash halfway through baking with a spatula, to be sure it caramelizes evenly.
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.
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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 ♡