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Caramelized Butternut Squash


  • 2medium butternut squash (4 to 5 pounds total)
  • 6 -8tablespoons unsalted butter, melted and cooled
  • 1⁄4cup light brown sugar, packed
  • 1 1⁄2teaspoons kosher salt
  • 1⁄2-1teaspoon 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.
  • Enjoy!


  • AzureLynn

    I made half this recipe with one squash instead of two because it’s the first time I have ever worked with butternut variety. OH LORD! I will have to say I likely made a mistake! I did add cinnamon to the recipe – but followed it otherwise. Clearly a winner when a 16yo teen boy’s eyes light up like a Christmas tree when he tasted a morsel.

  • broke student

    Being the daughter of a vegetable farmer I would say I have enjoyed my fair share of squash but this wasn’t the best. Butternut squash really doesn’t need to be peeled, it really is a total waste of your time. Mine didn’t really caramelize, but I know that has to do with proportions so I am assuming I was a little off with the butter. My advice to others would be leave the skin on and add a touch of a spice of your choosing.

  • blueyedmickey

    I created an account just so I could rate and review this 🙂 … I have organic vegetables delivered every Friday and I’m always looking for new ways of making things I probably would never try otherwise. I’m not a huge butternut squash fan, but now … I gotta say … I’m a FANATIC. This stuff is amazingly good. Better than candy! I used a dark cookie sheet (to get a darker reaction in the squash/carmelization), and a sprinkle of cinnamon. Unbelievable! The pepper and the salt really round out the flavors nicely. Don’t need to do anything other than follow the exact instructions in this recipe … I’m blown away … ate the whole dang thing by myself!

  • ~Bliss~

    I can’t tell if the stars are showing up, but I’m rating this 5*. It was really good. My only issue is that I purchased squash that was already cut, and there were some pieces that were too small, and so the squash around the edge of the pan were a little burnt. Next time, I will make sure that I check it a little sooner, and maybe just remove the smaller pieces. Very easy; quite nice. Next time, I’m going to try the Splenda substitute and see if it does anything but turn into a hard little ball.

  • Chris from Kansas

    Wow! Where have I been that I haven’t seen this recipe until today. I was going to make the same old boring squash in the oven, but saw this and decided to try it. It looked beautiful before I cooked it, but I wasn’t sure how great it would be when finished. Well, it was amazing! It takes more time to prepare, but after having this way, I will never be able to go back. I cut the recipe in half for one large squash and it was perfect. Even used a bit less butter. Already thinking about making it for Thanksgiving. Thanks for posting!

  • KHH

    This is wonderful. It was my 1st time ever having butternut squash. We loved it so much, we actually went back to the store the same night, to buy more. It has become a family favorite and weekly addition to the family menu rotation. It has helped our transition to going meatless 5 days per week much easier. Thanks a million.

  • Chef ala LaLa

    This was delicious! Please be aware though, if you have never dealt with butternut squash (like me!), that you should wear plastic gloves when peeling or dicing. The squash made my hands swell and peel like acid had touched them. Apparently this is common with uncooked butternut squash. The recipe turned out great though and I will make it again (with the gloves this time!)

  • dojemi

    Very good! I used salted butter and cut the salt down to one teaspoon. Also used one teaspoon of pepper. I felt the eight tablespoons of butter was to much, I will cut it down to 6 tablespoons next time.

  • suesanurse

    Whenever I make squash in this manner, I always balance the wonderful sweetness with a little cayenne pepper and often some walnuts. Yum

  • Kazd Davis

    I have made this with Maple syrup and it was fab.