Easy Butternut Squash Recipe with Cinnamon and Brown Sugar
This butternut squash recipe will warm you right upwith its autumn spices and just the right amount of sweetness.
I love this time of year and all the great recipes that come along with it. Squash is no exception, friends! This butternut squash recipe is a staple in our household each fall. It’s tender and covered with sweetness and spice to make the BEST warm and cozy autumn comfort food. Come with me and I’ll show you what’s in it, how to make it (it’s so easy) and more!
Why You’ll Love this Butternut Squash Recipe
- It’s extremely simple to make.
- This recipe makes a perfect side dish for your fall meal.
- The buttery cinnamon and nutmeg coating has just the right amount of spice.
- You’ll love how the brown sugar adds sweetness to the tender squash.
What’s in this Recipe
Butternut Squash
Use one butternut squash to serve about four people. Cut it into ¾ inch to 1 inch pieces and remove the skin.
- Speed it up: Grocery stores often carry precut butternut squash in their refrigerated produce section if you want to save a little time.
Butter
The buttery flavor is a delicious coating to the squash.
- Change it up: Use a non-dairy buttery spread for dairy free or olive oil for a healthy choice. It’s quite tasty, whichever way you make it!
Cinnamon – For nice flavor and spice. The fragrance of the squash when it’s baking is quite lovely thanks to the cinnamon. Yum!
Nutmeg – For a little extra spice.
Brown Sugar – To add a little sweetness.
Salt –Just a touch to bring out the flavor and sweetness of the other ingredients.
How to Make this Butternut Squash Recipe
1. The first thing I do is preheat the oven to 400 degrees.
2. Then, I rinse and dry the squash and cut it into ¾ -1 inch pieces. To achieve this, I first cut the squash in half and scrape out the seeds and guts. I then chop each half into smaller slices and cut the skin off. Then I do a final chop or two until I reach the ¾-1 inch size.
3. After the squash is cubed, I melt the butter and gently mix it together until all pieces of squash are well coated.
4. I then sprinkle the cinnamon, nutmeg, brown sugar, and salt over the squash and again gently mix it all together until the spices and sugar combine with the butter and evenly coat the squash.
5. Next, I place the squash on a large baking sheet and bake it in the oven for 20-25 minutes until the squash is easily pierced with a fork, but still has good structure. I like to check it at 18 minutes to see where it’s at and with my oven, it’s usually ready at about 22 minutes. Cooking time can vary by oven, but also size of squash pieces, with smaller pieces baking faster, of course. Avoid baking it too long so it doesn’t become mushy.
6. When it’s finished, I remove it from the oven, inhale the wonderful scent that makes the house smell amazing, dish it up, and dig in. It’s SO good.
How to Pick Out a Butternut Squash
To find a squash that’s ripe and ready, choose a one that is beige or tan in color with no green. It should have a little weight or heaviness to it. Overripe squash is lighter in weight.
What Goes Well with this Squash Recipe
Pork – This is my favorite meat to serve as a main dish with this butternut squash recipe. Sometimes I make simple pork chops on the stovetop and other times I serve it with pork tenderloin. Pork chops are great with just salt and pepper or with apple sauce.
Turkey – This recipe also goes well alongside turkey as the main dish. It makes a great Thanksgiving side dish!
Green Beans – This is a great vegetable side dish to round out a meal with the squash and a main dish. Like the port chops, I like to keep the seasoning on the green beans simple.
Salad – A simple side salad is another vegetable option. Dried cranberries, nuts and cheese go well on a salad alongside this dish.
*** Stay tuned for my fall salad recipe with chilled butternut squash!
Prepping, Making Ahead and Storing Leftovers
Making Ahead
This recipe can be made ahead and stored in the refrigerator before serving. If your goal for making it ahead is to save time, simply pre-chopping the squash and storing it in the fridge until you are ready to bake it is an option. As mentioned, pre-chopped butternut squash is often available at your local market as well.
Storing Leftovers
Leftovers can be stored in the refrigerator for three to four days. I do not recommend freezing baked squash, but storing raw cubed squash in the freezer for up to three months is an option. I recommend double bagging it to avoid freezer burn. Allow it to thaw completely in the refrigerator before baking.
Reheating Leftovers
Leftover baked squash can be rewarmed in the oven or microwave. If you decide to use the microwave, stir halfway through rewarming.
Thank you for baking this delightful butternut squash recipe with me! Let me know what you think in the comments below.
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Easy Butternut Squash Recipe with Cinnamon and Brown Sugar
Ingredients
- 2 lb Butternut Squash
- 3 Tbsp Butter *** Use non-dairy buttery spread or olive oil for dairy free
- 2 Tbsp Brown Sugar
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ⅛ tsp Salt
Instructions
- Preheat the oven to 400 degrees.
- Cut the squash into ¾ - 1-inch pieces with skin removed.
- Add the squash to a large bowl, melt the butter, and pour it over the squash.
- Gently mix the butter and squash with a large spoon until the squash is evenly coated.
- Sprinkle the cinnamon, nutmeg, brown sugar, and salt over the squash and gently mix the ingredients together until the sugar and spices combine with the butter and evenly coat the squash.
- Spread the squash out on a large baking sheet and place in the oven.
- Bake for 20-25 minutes or until the squash can be easily pierced with a fork, but maintains it’s structure.
- Remove from the oven, serve, and enjoy!
