Roasted butternut squash with brown sugar is the perfect side dish kids love. Easy to make in just 35 minutes. Gluten-free.
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.
For more kid-approved recipes featuring vegetables, check out our Slow Cooker Chunky Vegetable Soup, Green Beans For Kids and Brussels Sprouts Recipe For Kids.
Roasted Butternut Squash
When I worked in school food service, I quickly saw firsthand 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.
To get started on this squash recipe, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Equipment
- baking sheet
- measuring cups and spoons
- cutting board and chefs knife
- Flipper
- small bowl and spoon
Ingredients
- 1 medium butternut squash
- 3 tablespoons melted butter ✅
- 2 tablespoons brown sugar ✅
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Start by preheating the oven to 400 degrees. Then, use a vegetable peeler to peel the outside of the squash. Slice in half and use a spoon to scoop out the seeds.
Cut the squash into similar-sized cubes for even cooking then spread out on a baking sheet.
Kitchen Tip: Make sure to use a very sharp knife when slicing the squash in half.
Blend the sugar mixture
Blend brown sugar, cinnamon, salt, and pepper into melted butter in a small bowl.
You could add or substitute nutmeg or allspice for more flavor in the mixture too. We especially love to add these spices around the holidays.
Pour the butter mixture over the squash, using a spoon or spatula, and blend well.
Bake
Bake for 25-30 minutes, flipping squash with a spatula halfway through.
Serve immediately or refrigerate for later, reheating in the microwave or oven.
Serving Suggestions
I love serving roasted butternut squash with brown sugar as a side dish with Baked Chicken Thighs, Tater Tot Casserole, and Baked Taco Cups. Caramelizing squash brings out the sweetness of the vegetable, which pairs extremely well with these savory dishes.
This side dish is great to serve around the holiday season too. Just imagine this squash served as part of your next Thanksgiving Menu. It is sure to impress everyone around the table!
Variations
You can absolutely keep things simple by following these written directions then serving. However, if you are looking for a few ways on how to vary this recipe, we have some ideas for you!
- Nuts – add chopped pecans or walnuts to the baking tray
- Sweetener – instead of brown sugar, drizzle with 2 Tablespoons of honey, agave or maple syrup.
- Vegetables – add a vegetable blend to the tray such as Brussels sprouts, baby carrots or tri-color carrots
- Fruit – add a fruit blend to the tray such as fresh or dried cranberries, pineapple or apple chunks
Click here for more Squash Recipes or click here to find out more Ideas To Do With Butternut Squash.
Frequently Asked Questions
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.
A whole uncooked squash will last up to 2-3 months when stored at room temperature. If looking to extend the shelf life of a whole squash, check out our guide to freezing butternut squash. Once roasted, squash will last up to 3 days in the fridge.
Butternut Squash Recipes
- Maple Roasted Butternut Squash
- Slow Cooker Butternut Squash Soup
- Butternut Squash Soup in the Crockpot
- Gluten Free Butternut Squash Ravioli
- How To Freeze Butternut Squash
- Roasted Butternut Squash with Cranberries and Walnuts
- How To Make Butternut Squash on the Stove
- How To Roast Acorn Squash
- Air Fryer Spaghetti Squash
- Grilled Spaghetti Squash
- How To Make Spaghetti Squash
- Crockpot Butternut Squash
- Mac & Cheese with Butternut Squash
- Butternut Squash Casserole With Pecans
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
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!
Roasted Butternut Squash with Brown Sugar
Equipment
- small bowl and spoon
Ingredients
- 1 medium butternut squash
- 3 tablespoons melted butter ✅
- 2 tablespoons brown sugar ✅
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven. Preheat oven to 400 degrees.
- ⭐️Prep the squash. Peel squash using a vegetable peeler. Cut in half and remove seeds. Cut squash into similar-sized cubes. Place onto the baking sheet.1 medium butternut squash
- Blend the sugar mixture. Blend brown sugar, cinnamon, salt, and pepper into melted butter. Pour over squash, and mix.3 tablespoons melted butter, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper
- ⭐️Bake. Bake for 25-30 minutes, flipping squash with a spatula halfway through.
Notes
Variations
- Nuts – add chopped pecans or walnuts to the baking tray
- Sweetener – instead of brown sugar, drizzle with 2 Tablespoons of honey, agave or maple syrup.
- Vegetables – add a vegetable blend to the tray such as Brussels sprouts, baby carrots or tri-color carrots
- Fruit – add a fruit blend to the tray such as fresh or dried cranberries, pineapple or apple chunks
Nutrition
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! 🙂
Nadya Wilkinson says
I made this for my 4 year old and she told me that I was “the most wonderful.”