Roasted Squash Brown Sugar (Print Version)
Tender roasted squash caramelized with brown sugar and warm spices for a flavorful side.
# What You Need:
→ Squash
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
→ Seasoning & Sweetener
02 - 3 tablespoons packed brown sugar
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes with olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper, tossing until evenly coated.
03 - Spread the seasoned squash in a single layer on the prepared baking sheet.
04 - Roast in the preheated oven for 30 to 35 minutes, stirring once halfway through, until golden brown and tender.
05 - Serve hot, optionally garnished with additional brown sugar or fresh herbs.
# Expert Hints:
01 -
- The brown sugar caramelizes into something almost candy-like on the outside while the squash stays creamy inside—it's that textural contrast everyone secretly craves.
- Comes together in minutes and tastes like you fussed over it for hours, which means more time to set the table or pour a drink.
- Works as a weeknight side or fancy enough to bring to a potluck without apology.
02 -
- Don't skip the halfway stir—I learned this the hard way when half my squash was golden and the other half stayed pale and soft, unevenly cooked.
- The brown sugar will look almost burned in places, but that's exactly what you want; it's caramelization, not a mistake, and it's where all the flavor lives.
03 -
- Measure brown sugar by pressing it firmly into your measuring spoon so you get actual density and better caramelization rather than loose, fluffy sugar that evaporates.
- If you have an uneven oven, rotate the baking sheet halfway through and stir—it takes thirty seconds and ensures nothing burns while the other side stays pale.