Roasting butternut or winter squash with a bit of brown sugar falls into the nothing-new-under-the-sun category, but frankly cooking for your family and friends and searching for new things under the sun aren’t always compatible endeavors.
This simple roasted butternut squash is an easy side dish you can make all fall and winter long, and one that you will happily call upon when it comes time to find something orange to add to the holiday buffet and you can’t face one more multistep recipe.
How to Cook a Lot of Roasted Butternut Squash
You can multiply this recipe easily, but you will want to make sure that the pieces of squash are distributed in a single layer on the baking sheet, without being at all crowded to get that nice browned, caramel-y exterior. If you make more than one batch you’ll likely have to use more than one baking sheet and rotate them on the oven racks midway through roasting.
This super simple buttery roasted squash dish is a perfect addition to any fall or winter meal, and any holiday spread.Tweet This
What the Kids Can Do:
Kids can scoop the seeds out of the squash and measure the brown sugar and salt. Once you have cut up the squash they can spread it out on the baking sheet, drizzle the butter over it, and toss it with the brown sugar and salt.
Other Great Recipes with Butternut Squash:
- Indian Butternut Squash-Carrot Soup
- Moroccan Lamb and Butternut Squash Stew
- Roasted Butternut Squash and Fennel Soup
- Cheesy Pasta Shells with Butternut Squash
- Butternut Squash and White Bean Ragout
- Butternut Squash, Black Bean and Chicken Enchilada Cups
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Roasted Butternut Squash
- Nonstick cooking spray
- 1 butternut squash about 1 1⁄4 pounds, peeled and cut into 1 1⁄2-inch pieces (see the Cooking Tip)
- 2 tablespoons (¼ stick) unsalted butter, melted
- 1 tablespoons light or dark brown sugar
- ½ teaspoon kosher or coarse salt
- Preheat the oven to 450°F. Spray a rimmed baking sheet with nonstick cooking spray.
- Spread the pieces of squash on the prepared baking sheet. Drizzle the melted butter over the squash and sprinkle it with the brown sugar and salt. Toss the squash until it is evenly coated.
- Bake the squash until it is nicely browned and tender, 35 to 45 minutes, stirring it once halfway through the cooking time.
What the Kids Can DoKids can scoop the seeds out of the squash and measure the brown sugar and salt. Once you have cut up the squash they can spread it out on the baking sheet, drizzle the butter over it, and toss it with the brown sugar and salt.
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