Roasted Squash Brown Sugar (Printable)
Tender roasted squash caramelized with brown sugar and warm spices, perfect for a flavorful side.
# What You’ll Need:
→ Squash
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cut into 1-inch cubes
→ Seasoning & Sweetener
02 - 3 tablespoons packed brown sugar
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - Toss the butternut squash cubes in a large bowl with olive oil, brown sugar, cinnamon, nutmeg, sea salt, and black pepper until evenly coated.
03 - Spread the seasoned squash in a single layer on the prepared baking sheet.
04 - Roast the squash for 30 to 35 minutes, stirring halfway through, until golden brown and tender.
05 - Serve hot, optionally garnished with additional brown sugar or fresh herbs.
# Expert Advice:
01 -
- Takes 45 minutes total and requires almost no technique—if you can cube a squash and toss it in a bowl, you're already winning.
- The edges get crispy and caramelized while the insides stay creamy, creating this perfect texture contrast that keeps you reaching for more.
- Tastes like a side dish that took hours, but you'll spend most of that time just letting the oven do the work.
02 -
- The one time I didn't stir halfway through, the bottom layer turned dark and bitter while the top stayed pale—stirring is non-negotiable, not optional.
- Cutting your squash into roughly the same size cubes matters because larger pieces take longer to roast than smaller ones, leaving you with an uneven texture.
03 -
- Peel and cut your squash right before cooking so it doesn't sit around oxidizing and losing its fresh flavor.
- If your squash is particularly hard, microwave it for 2 minutes first to soften the skin and make peeling actually possible instead of a wrestling match.