Roasted Butternut Squash
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Roasted Butternut Squash

Caramelized and beautiful - the perfect addition to any fall or holiday table.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 84kcal
Author: Katie Workman


  • 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 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.


Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 333mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10162IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg