Roasted butternut squash with brown sugar and butter is baked into a delicious caramelized squash recipe that not only smells amazing but has a flavor that’s out of this world delicious.
If you’re like me and have kids who are leery of this bright orange veggie, keep reading because this is the perfect butternut squash recipe for toddlers, tweens, and adults.
When I worked in school foodservice I quickly saw first hand how important presentation and flavor is when it comes to veggies – and kids eating them.
I developed this simple roasted butternut squash brown sugar recipe for kids, but it turned out to be my favorite as well.
Before I get to the recipe, here is a list of other butternut squash recipes to try as well.
Butternut Squash Recipes
- Maple Roasted Butternut Squash
- Slow Cooker Butternut Squash Soup
- How To Cook Butternut Squash Soup in the Crockpot
- Roasted Acorn Squash
- 9 Kid-Friendly Squash Ideas
Check out how easy this caramelized squash recipe is to make:
How To Make Roasted Butternut Squash with Brown Sugar
Start by peeling and scooping the seeds from the butternut squash. Use a vegetable peeler to peel the outside of the squash and a spoon to scoop out the seeds after slicing it in half.
Kitchen Tip: Cutting the squash in half isn’t too difficult if you buy a medium to small squash and use a sharp knife.
Next, blend brown sugar, cinnamon, salt, and pepper into melted butter in a small bowl.
You could season the squash with nutmeg or allspice for a flavor substitution.
Pour the butter mixture over the squash, using a spoon or spatula, blend well.
Bake for 25-30 minutes, flipping squash with a spatula halfway through.
Serve immediately or refrigerate and reheat in the microwave or oven.
I recently made this recipe again and my 12-year-old son asked from the living room, “what smells so good?!”
I think he thought there was a pie baking, that’s how good this roasted butternut squash recipe for kids smells as it bakes. Give it a try today and let me know what you think!
I love serving roasted butternut squash with brown sugar with Baked Chicken Thighs, Tater Tot Casserole, and Baked Taco Cups.
Click here for more Squash Recipes or click here to find out more Ideas To Do With Butternut Squash.
FAQ
Cut the ends off the squash then peel with a vegetable peeler. Cut in half and remove the seeds. You can watch and see how to peel a butternut squash in the video above.
This depends on what you plan to do with the squash. If you’re making this recipe, then yes you do need to peel it first. If you’re making a dish where the squash will be mashed, there is no need to peel it first. Simply let it cool after baking, cut in half, remove seeds, and peel the skin off or scoop the flesh out of the shell.
Once cooked, the skin of a butternut squash gets much softer than when it’s raw. It is edible to eat after baking.
If you’re baking a whole butternut squash cut in half, bake it for 1 hour – 1.5 hours or until softened. If you’re baking this recipe at 350° we’d recommend increasing the cooking time by 10-15 minutes.
Interested in more squash recipes? These might be of interest:
Mac & Cheese With Butternut Squash
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Caramelized Butternut Squash
Ingredients
- 1 medium butternut squash
- 3 tbsp. butter melted
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Preheat oven to 400 degrees.
- Peel squash using a vegetable peeler.
- Cut in half, remove seeds.
- Cut squash into similar sized cubes.
- Place onto baking sheet.
- Blend brown sugar, cinnamon, salt, and pepper into melted butter. Pour over squash, and mix.
- Bake for 25-30 minutes, flipping squash with a spatula halfway through.
Nutrition
Delicious Simple Family Recipes
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Mary says
The perfect combination!
CHeslop says
Easy and delicious!
Create Kids Club says
So happy to hear!! Thank you for sharing!
Amanda Kay says
Great recipe! To make a little more healthier for my toddler I used coconut oil, pure maple syrup and cinnamon….the house smelled so amazing and I almost gobbled it all up lol
Rose Martine says
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Jodi Danen, RDN says
This made me laugh! So happy to hear you enjoyed it, Rose!
Sheils says
Could you add brown sugar and cinnamon to the frozen squash.
Jodi Danen, RDN says
Hi Sheils – if you’re asking if you can use frozen squash, you could, but it doesn’t turn out quite the same. My sister tried it for Thanksgiving this year and the brown sugar just didn’t caramelize with the extra liquid from the frozen squash. It might have worked if she cooked it longer. Just things to think about if you give it a try!
Alejandra says
Hi there! If I’ve got frozen squash cubes, can I use them? And if so, what should I do? Use them frozen or defrost them and how? Thanks for your answers, Alejandra
Jodi Danen, RDN says
Hi Alejandra! Frozen squash won’t turn out the same but it should still be tasty. I’d recommend defrosting them by letting them sit in the fridge overnight or by microwaving for a couple of minutes. The quality of the squash won’t be the same due to them having been frozen, they don’t carmelize quite the same. I’d love to hear how they turn out if you do try!
Kelly says
Not sure if I used too much sugar, but this tasted like dessert! It’s amazing!
Alejandra says
Thanks for answering so quickly. I understand what you mean but I’ll take my chances and try to do the dish because it sounds really good. Will let you know how it turns out. Thanks again, Alejandra from Uruguay
Christa says
Looking forward to preparing this dish this evening, since I’ve never worked with Butternut Squash before, I’m wondering how far in advance I can prep the squash? Or do I need to baked it soon after prepping?
Thanks for any help you can provide.
Jodi Danen, RDN says
Hi Christa! You should be able to prepare it any time today then bake it later tonight. I’d love to hear how it goes! 🙂
Elisabeth says
Hi Jodi!
I am excited to make this dish for Thanksgiving today!
Would I be able to substitute the butter with something else? Maybe a cooking spray just for coating?
Thank you!
Elisabeth
Jodi Danen, RDN says
Hi Elizabeth! Sorry for the delay – were you able to give it a try? I’m interested in hearing if the cooking spray worked?
Jenny says
I have made this recipe a few times now and it is so simple, yet comes out delicious every time. Even my teenage son (who is not a fan of any type of squash) gets excited when I make this recipe. Thank you:)
Jodi Danen, RDN says
Thank you so much for sharing, Jenny! I love hearing that your teenager enjoys the recipe. It’s a favorite at my house too 🙂
Liz says
When you say cinnamon, is it ground cinnamon or cinnamon sugar? Sorry, I don’t cook alot! Thank you!
Jodi Danen, RDN says
Hi Liz! I used ground cinnamon. I hope you enjoy the recipe! 🙂