Caramelized Roasted Butternut Squash Recipe
This Caramelized Roasted Butternut Squash recipe features tender, sweet, and savory roasted cubes of butternut squash coated in melted butter and brown sugar. Roasting the squash brings out its natural sweetness and caramelizes the outside for a delicious, slightly crispy texture. It's a perfect side dish for fall and winter meals, easy to prepare and bursting with comforting flavors.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 2 medium butternut squash, about 2 kilograms (4-5 lbs) total
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare it for roasting the squash evenly.
- Prepare the butternut squash: Use a sharp knife to cut off the two ends of each butternut squash. Cut each squash in half lengthwise. Peel off the skin using a vegetable peeler, then scoop out the seeds with a spoon. Cut the peeled squash into 1 1/2 inch cubes and place them into a large mixing bowl.
- Coat the squash: Add the melted butter, brown sugar, salt, and ground black pepper to the bowl with the squash cubes. Gently toss everything together to coat the squash evenly with the butter and sugar mixture.
- Arrange on baking sheet: Spread the coated squash cubes out in a single layer on a baking sheet to ensure even roasting and caramelization.
- Roast the squash: Place the baking sheet in the preheated oven and roast the cubes for 50-60 minutes. Flip the squash 2-3 times during cooking to promote even browning and caramelization. Roast until the squash is tender and beautifully caramelized.
- Serve: Transfer the roasted butternut squash to a serving bowl. Taste and add extra salt and pepper if desired. Serve the squash hot as a flavorful side dish.
Notes
- Make sure to cut the squash into uniform pieces for even roasting.
- Flipping the squash during roasting helps achieve consistent caramelization.
- You can substitute brown sugar with maple syrup or honey for a different sweet flavor.
- Use fresh butternut squash for the best texture and taste.
- Leftover roasted squash can be refrigerated up to 3 days and reheated gently.
