1. Can I use other types of squash for this recipe?

Yes, while butternut squash is the star of this recipe, you can easily swap it for other similar winter squashes, such as acorn or delicata. Keep in mind that cooking times may vary slightly depending on the squash type, so check for tenderness as you roast.

2. Can I make roasted butternut squash ahead of time?

Absolutely! You can prepare the butternut squash in advance by cutting it into wedges or cubes and storing it in an airtight container in the refrigerator for up to 5 days. When you're ready to bake, toss it with the butter, brown sugar, and seasoning, then roast as usual.

3. How can I make this recipe vegan?

To make this recipe vegan-friendly, simply replace the butter with melted coconut oil or olive oil. These oils will provide a similar richness and complement the sweet flavor of the squash without sacrificing taste or texture.

Oven Roasted Butternut Squash (with Brown Sugar and Butter)

Description

This roasted butternut squash recipe with brown sugar and butter is sweet, tender, and perfectly caramelized. It’s easy to make and perfect for Thanksgiving, fall dinners, or any weeknight meal.

Ingredients

Scale

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

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Instructions

Preheat the oven to 410°F (210°C).
Peel the skin off the butternut squash, then cut off both ends and slice it in half lengthwise.
Scoop out the seeds and stringy bits from the center using a spoon.
Cut the squash halves into ¾-inch thick wedges.
In a large mixing bowl, toss the squash wedges with melted butter, brown sugar, salt, and black pepper.
Spread the squash in a single layer on a baking sheet.
Roast for 45 to 50 minutes, flipping halfway through, until tender and caramelized.

Notes

For a vegan option, replace butter with melted coconut oil or olive oil.
Ensure the squash pieces are evenly sized for consistent cooking.
If you’re making this ahead of time, you can store cut squash in the refrigerator for up to 5 days before roasting.
Flip the squash halfway through baking to ensure both sides caramelize evenly.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Side Dish
Method: Oven Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 129 kcal
Sugar: 4g
Sodium: 46mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.3g
Carbohydrates: 18g
Fiber: 3g
Protein: 2g
Cholesterol: 18mg