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Caramelized Butternut Squash



  • 2medium butternut squash (4 to 5 pounds total)
  • 6 -8tablespoons unsalted butter, melted and cooled
  • 14cup light brown sugar, packed
  • 1 12teaspoons kosher salt
  • 12-1teaspoon fresh ground black pepper


Preheat the oven to 400°F.

Cut off the ends of each butternut squash and discard.

Peel the squash and cut in half lengthwise.

Using a spoon, remove the seeds.

Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet.

Add the melted butter, brown sugar, salt and pepper.

With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.

Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.

Turn the squash while roasting a few times with a spatula to be sure it browns evenly.

Adjust seasonings if needed.

Serve hot.


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