Roasted Butternut Squash with Brown Sugar

5 from 7 votes

Roasted Butternut Squash with Brown Sugar

Try this deliciously caramelized Roasted Butternut Squash with Brown Sugar. It's enhanced with cinnamon, a hint of cayenne, maple butter, and fresh thyme. This dish offers a perfect blend of sweet, savory, and spicy flavors for a cozy fall side dish.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 156kcal

Author: Briana

Equipment

Ingredients

Squash

1 medium butternut squash (You can also use about 2 pounds, or about half a kilogram, of butternut squash cubes)
4 tablespoons olive oil
2 tablespoons brown sugar (to taste)
1 teaspoon ground cinnamon
¾ -1 teaspoon kosher salt (to taste)
⅛ - ¼ teaspoon ground cloves (optional and to taste)
⅛ - ¼ teaspoon cayenne pepper (optional and to taste)
1 tablespoon fresh thyme (Optional and to taste. You can also use about 1 teaspoon of dried thyme)

Maple butter (optional)

2 tablespoons unsalted butter
1 - 2 tablespoons maple syrup (to taste)
¼ - ½ teaspoon ground cinnamon (to taste)
⅛ - ¼ teaspoon kosher salt (to taste)

Instructions

Preheat the oven to 425°F. Cut the squash in half lengthwise, scoop out the seeds, then cut the squash halves into half moons. Place the squash pieces in a mixing bowl or on a parchment lined baking sheet.
In a small bowl, whisk together the 4 tablespoons of olive oil, 2 tablespoons of brown sugar, ¾ teaspoon of salt, 1 teaspoon of cinnamon, the optional ⅛ teaspoon of cloves, and ⅛ teaspoon of cayenne. Drizzle the mixture over the squash on the prepared baking sheet.
Make sure the squash is in an even, single layer on the baking sheet. Toss to coat, then sprinkle with 1 tablespoon of fresh thyme over top of the squash pieces. Roast the squash in a preheated oven for 35–40 minutes, or until soft and fork tender.
Optional step. A few minutes before the squash is done, prepare the maple butter topping. Melt 2 tablespoons of unsalted butter in a small saucepan or in a bowl in the microwave. Mix in 1-2 tablespoons of maple syrup into the melted butter and season to taste with ¼ teaspoon of cinnamon and ⅛ teaspoon of salt. Taste and adjust seasonings according to your preferences.
When the squash comes out of the oven, drizzle the top of the squash with the buttery maple topping. Garnish with more fresh thyme, cinnamon, flakey salt, and even brown sugar if you like. Enjoy!
Store leftovers in an airtight container in the fridge for 4-5 days. To freeze, place leftovers in an even layer on a parchment-lined baking sheet and place in the freezer for about 2–3 hours or until frozen solid. Transfer frozen squash pieces to a freezer-safe bag and store for up to 3 months. Gently reheat the squash in the oven, microwave, or air fryer to maintain its texture and flavor.

Notes

Roast the squash evenly. Arrange the squash pieces in a single layer on the baking sheet to maximize contact with the pan. This ensures even roasting and caramelization.
Use parchment paper. Line your baking sheet with parchment paper or coat it with cooking spray to prevent sticking and make cleanup a breeze.
Use a sharp knife and a sturdy cutting board. A sharp paring knife and an even, sturdy surface are essential for cutting the squash and removing the seeds with ease, and safely.
Use fresh thyme. While optional, fresh thyme adds a fragrant herbal note that beautifully complements the squash's flavors.
Don't skip the maple butter! It's an extra step, but it's so delicious. We highly recommend adding the maple butter for an ultra tasty bite!

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