Oven Roasted Butternut Squash

orange colored roasted butternut squash wedges in a white plate.

Oven-Roasted Butternut Squash with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s incredibly easy to make and the perfect squash for Thanksgiving, fall dinners, or any weeknight meal!

Course Dinner

Cuisine American

Keyword baked butternut squash, caramelized butternut squash, roasted butternut squash

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 129kcal

Author Maria Doss

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

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.

Nutrition