Delicious Brown Sugar Roasted Butternut Squash: The Ultimate Recipe

Okay, mama tribe, let’s talk butternut squash! I remember the first time I tried making Brown Sugar Roasted Butternut Squash. It was Thanksgiving, my in-laws were coming, the kids were running wild… total chaos! I wanted a simple side dish, and this seemed doable. Well, it almost was a disaster. I totally forgot about it in the oven and it was nearly burnt to a crisp! Thankfully, a little extra brown sugar and some quick thinking saved the day, and it turned out to be a surprise hit. Now, it’s a staple in our house, and I’m here to share the sanity-saving recipe with you.

This Brown Sugar Roasted Butternut Squash is one of those recipes that fits perfectly into my crazy family life. It’s easy, delicious, and even my pickiest eater will sneak a bite (or two!). Whether it’s a holiday gathering or a simple weeknight dinner, this recipe is a win. Join me, fellow kitchen warriors, and let’s bring some sweet, veggie-filled goodness to our tables!

Here’s what you’ll need for this simple, sweet, and delicious recipe for Brown Sugar Roasted Butternut Squash:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper

Trust me, this Brown Sugar Roasted Butternut Squash ingredient list is SHORT because mama doesn’t have time for fancy! If you’re missing cinnamon, don’t sweat it; a little pumpkin pie spice works wonders. You can grab everything you need at Target while doing your regular grocery run.

This Brown Sugar Roasted Butternut Squash doesn’t have to break the bank. Butternut squash is often cheaper when it’s in season (fall and winter), so stock up then! I like to buy a few extra and freeze them already cubed. It’s a great way to ensure you always have the key ingredient on hand for this delightful dish.

Here’s a Brown Sugar Roasted Butternut Squash trick that saved my sanity: pre-cut squash! Seriously, the pre-cut stuff from the store is a lifesaver. It costs a bit more, but it saves SO much time. If you’re looking for some other time-saving tips, you might enjoy these triple chocolate brownies. They are easy to bake and a perfect treat for any occasion.

Store any leftover Brown Sugar Roasted Butternut Squash in an airtight container in the fridge for up to 3 days. The flavor actually gets better the next day! My family loves when I add a pinch of nutmeg to the mix! It adds a little extra warmth.

Ready to get your Brown Sugar Roasted Butternut Squash on? Let’s do this!

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
2. In a large bowl, toss the cubed butternut squash with olive oil. Be sure every piece is coated! This helps the squash caramelize beautifully.
3. Add the brown sugar, cinnamon, salt, and pepper to the bowl. Toss again until the squash is evenly coated with the spices and sugar. Don’t be shy – get in there and make sure everything is mixed well! This sweet butternut squash recipe will be a family favorite.
4. Spread the squash in a single layer on a baking sheet. Use parchment paper for easy cleanup! Overcrowding the pan will steam the squash instead of roasting it.
5. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Halfway through, flip the squash for even cooking. In my chaotic kitchen, this Brown Sugar Roasted Butternut Squash usually takes closer to 30 minutes, because my oven runs a little cool.
6. Check for doneness by piercing a piece of squash with a fork. If it’s tender and easily pierced, it’s ready. The edges should be nicely browned and slightly caramelized. Your Brown Sugar Roasted Butternut Squash should smell amazing by now!
7. Remove from oven and let it cool slightly before serving. Perfect time to fold that laundry pile!

Here’s where I used to mess up my Brown Sugar Roasted Butternut Squash – don’t make my mistake! I’d forget to flip the squash halfway through, and the bottom would burn. Learn from my failures, friends!

While your Brown Sugar Roasted Butternut Squash is doing its thing, pour yourself that well-deserved coffee! Or maybe even sneak in a few minutes of quiet time. You deserve it! Don’t panic if your Brown Sugar Roasted Butternut Squash looks a little dark around the edges – that’s just the brown sugar caramelizing, and it adds tons of flavor!

So, how do we enjoy this Brown Sugar Roasted Butternut Squash at my house? Let me tell you!

The kids devour this Brown Sugar Roasted Butternut Squash when I serve it with simple grilled chicken or pork chops. It’s a sweet contrast that they love. I often make a double batch so we can have leftovers for lunch the next day. It’s great cold or reheated.

This Brown Sugar Roasted Butternut Squash is perfect for those crazy weeknight dinners when you need something quick, easy, and healthy-ish. 😉 It also makes a fantastic addition to holiday meals. My in-laws still rave about the time I almost burned it!

For presentation, I like to sprinkle a few toasted pumpkin seeds on top for a little crunch. My friend introduced me to Tori Avey’s Easy Maple Roasted Butternut Squash: Baked Delight, and that inspired me to try some variations.

Speaking of variations, sometimes I add a drizzle of maple syrup after roasting for an extra touch of sweetness. You can also add a pinch of cayenne pepper for a little kick. One of my favorite combinations is Brown Sugar Roasted Butternut Squash with a sprinkle of crumbled goat cheese.

If you have any leftover Brown Sugar Roasted Butternut Squash, toss it into a salad with some mixed greens, cranberries, and a balsamic vinaigrette. Delicious! We love adding it to quinoa bowls, too. And if you are searching for other great recipes, be sure to check out this butternut squash soup for a cozy dinner.

Here’s another great link to check out – Roasted Butternut Squash with Brown Sugar – Dinner at the Zoo – lots of fun ideas there!

Okay, mamas, let’s tackle some common questions about Brown Sugar Roasted Butternut Squash!

• Can my picky eater handle this Brown Sugar Roasted Butternut Squash? Surprisingly, yes! The sweetness of the brown sugar and cinnamon often appeals to kids who normally turn their noses up at veggies. Start with a small serving and see what happens!
• What if I burn my Brown Sugar Roasted Butternut Squash? (Asking for a friend… okay, it was me!) Don’t beat yourself up! If it’s just a little burnt, you can usually salvage it by scraping off the burnt parts. If it’s badly burnt, well, we’ve all been there. Order pizza and try again next time!
• Can I make this Brown Sugar Roasted Butternut Squash ahead for meal prep? Absolutely! You can roast the squash ahead of time and store it in the fridge for up to 3 days. Just reheat it before serving.
• Can I use maple syrup instead of brown sugar? Yes! Maple syrup is a great alternative for a naturally sweetened version. It will create a lovely maple roasted butternut squash.
• How do I peel a butternut squash without losing a finger? Good question! Butternut squash can be tough to peel. I recommend using a vegetable peeler and peeling it in sections. You can also microwave it for a few minutes to soften the skin.
• What other spices can I use? Get creative! Nutmeg, ginger, cloves, and even a pinch of curry powder can add a unique flavor to your oven roasted squash.
• Can I freeze this? Yes, cooked butternut squash freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 2 months.
• My squash is mushy! What did I do wrong? You probably overcooked it. Next time, check it a few minutes earlier. Remember, every oven is different!
• I don’t have butternut squash – can I use another type of squash? Yes, acorn squash or even sweet potatoes would work well in this recipe.

This Brown Sugar Roasted Butternut Squash is special to my family because it’s a reminder that even kitchen mishaps can turn into something delicious. It taught me to embrace the chaos and not be afraid to experiment. This butternut squash side dish makes the perfect addition to any dinner.

Here are my Brown Sugar Roasted Butternut Squash Mom Hacks:

• Pre-cut is your friend: Seriously, save yourself the time and hassle!
• Double the batch: Leftovers are a lifesaver!
• Don’t be afraid to experiment: Add your favorite spices and flavors.

Here are a few family-tested variations:

• My son loves it with a sprinkle of parmesan cheese.
• My daughter prefers a drizzle of honey instead of brown sugar.
• My husband likes it with a pinch of cayenne pepper for a little heat.
• My oldest would love this recipe for Roasted Butternut Squash, Caramelized Onion, and Spicy White…

I encourage you to make this recipe your own! Don’t be afraid to tweak it, experiment with different flavors, and most importantly, have fun! I hope this Brown Sugar Roasted Butternut Squash brings some sweetness and sanity to your dinner table. And if you need some cozy soup to go with it, try this butternut squash soup. Or, if you have pumpkin seeds left over, try these cinnamon sugar baked pumpkin seeds. They’re a fantastic, easy-to-make snack!

Happy cooking, fellow kitchen warriors! Remember, you got this! And this recipe for Brown Sugar Roasted Butternut Squash is a win!