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Roasted butternut squash in a baking pan.

Roasted Butternut Squash Recipe

Roasted Butternut Squash with brown sugar makes an amazing fall or winter vegetable on chilly nights, and a perfect accompaniment to a baked chicken or roast.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 servings
Calories 197kcal


  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter melted
  • 1/4 cup light brown sugar packed
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste


  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1 1/2-inch cubes. Place on prepared baking sheet.
  • Drizzle with melted butter and sprinkle with brown sugar, nutmeg, salt, and pepper. Toss to coat and spread into a single layer.
  • Roast until the squash is tender and starting to caramelize, stirring occasionally to promote even browning, about 45 to 55 minutes. 


Calories: 197kcal