30-Min Irresistible Brown Sugar Roasted Butternut Squash

There’s nothing quite as cozy and comforting as a tray of roasted butternut squash fresh from the oven. Each golden cube is caramelized to perfection—crispy on the outside, melt-in-your-mouth tender inside, with sweet hints of brown sugar and warm cinnamon wafting through the kitchen.

This easy roasted butternut squash recipe is a fall favorite in our home, often served at family dinners or as a festive side dish for Thanksgiving. It’s the kind of sweet roasted vegetable that brings everyone back for seconds. Whether you’re craving a quick oven roasted squash or looking to elevate your weeknight meals, this dish delivers. Try it today, save it for the holidays, or share it with someone who loves a little sweetness with their squash.

What Makes This So Irresistible

✅ Caramelized perfection – The brown sugar creates a golden crust on every piece.
✅ Only 6 ingredients – Nothing fancy, just pantry staples.
✅ Quick & hands-off – 10 minutes of prep, 20–30 minutes of roasting.
✅ Naturally sweet + savory – Balanced with salt, pepper, and cinnamon.
✅ Crowd-pleaser – Great for holidays, meal prep, or weekday dinners.
✅ Healthy comfort food – Full of fiber, vitamin A, and flavor.
✅ Easy to customize – Add nuts, herbs, or spices your way.

Ingredients for 30-Min Irresistible Brown Sugar Roasted Butternut Squash

Here’s what you’ll need:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil – or melted butter for a richer finish
• 2 tablespoons brown sugar – light or dark
• ½ teaspoon salt – to balance the sweetness
• ¼ teaspoon black pepper – adds a mild kick
• ¼ teaspoon ground cinnamon – optional, but adds warmth

Optional swaps:

• Maple syrup in place of brown sugar for a natural sweetener
• Pumpkin pie spice instead of cinnamon for more complexity
• Avocado oil or ghee instead of olive oil

For a more savory twist: Omit brown sugar and cinnamon, and use garlic powder + thyme or rosemary instead.

How to Make Brown Sugar Roasted Butternut Squash – Step-by-Step

This recipe is all about simplicity. Here’s how to bring out the best in butternut squash using just your oven and a few pantry staples:

Step 1 – Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2 – Peel and Cube

Peel your butternut squash using a sharp vegetable peeler. Cut off both ends, then slice the squash in half vertically. Scoop out the seeds, then cube into 1-inch pieces for even cooking.

Step 3 – Toss with Flavor

In a large bowl, combine squash cubes with:

• 2 tbsp olive oil
• 2 tbsp brown sugar
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cinnamon

Mix well until every piece is coated.

Step 4 – Spread and Roast

Spread the squash evenly on your prepared baking sheet. Make sure the pieces aren’t touching too much — space means crisp edges!

Roast for 25–30 minutes, flipping once halfway through. You’ll know it’s done when the edges are caramelized and a fork pierces easily.

Step 5 – Optional Broil

Want extra crispiness? Broil for 1–2 minutes at the end, but watch closely to avoid burning.

Step 6 – Serve Warm

Transfer to a serving dish and enjoy immediately.

Pro Tips & Cooking Secrets

1. Uniform cube size = even roasting
2. Dry the squash before roasting if it feels moist — this helps caramelization.
3. Don’t overcrowd the pan. Use two pans if needed.
4. Use dark brown sugar for deeper molasses flavor.
5. Roast on parchment or foil to prevent sticking and speed cleanup.
6. Add fresh thyme or sage after roasting for an herbaceous finish.
7. Toss in chopped pecans halfway through roasting for crunch.
8. Sprinkle sea salt or flake salt before serving for texture and contrast.
9. Turn leftovers into soup! Blend with broth and cream.
10. Serve with goat cheese or feta for a tangy, creamy pairing.

Variations & Substitutions

Want to switch it up? Try these ideas:

• Maple-Glazed Version – Replace brown sugar with 1½ tbsp maple syrup.
• Savory Herb Roasted Squash – Skip sugar and cinnamon; use garlic powder, thyme, and sage.
• Spicy Sweet Squash – Add a pinch of cayenne or chipotle powder for heat.
• Vegan + Gluten-Free Friendly – As written! No animal products or gluten.
• Use other squash types – This works beautifully with acorn or delicata squash too.

Best Ways to Serve Brown Sugar Roasted Butternut Squash

This roasted butternut squash recipe is ultra versatile:

• 🦃 Thanksgiving side – Perfect with turkey, stuffing, and cranberry sauce
• 🥗 Fall grain bowls – Serve over quinoa with kale, cranberries, and pecans
• 🍝 On pasta – Toss with penne, spinach, and sage brown butter
• 🍳 Breakfast hash – Combine with eggs, kale, and bacon
• 🥘 Next to roasted meats – Chicken, pork, or glazed ham
• 🌱 Vegan meal prep – With chickpeas, tahini dressing, and roasted Brussels sprouts

Nutritional Information (Per 1 cup serving)

Calories: 165
Carbohydrates: 26g
Fiber: 4g
Sugar: 8g
Fat: 7g
Protein: 2g
Vitamin A: 457% DV
Vitamin C: 35% DV

Bold Nutrition Tip: Butternut squash is packed with beta carotene, great for immune and eye health!

Storage & Reheating Guide

how long does roasted butternut squash last in the fridge)

• Fridge: Store in an airtight container up to 3 days
• Freezer: Not recommended, as texture becomes mushy when thawed
• Reheating Options:
  • Oven: 375°F for 10–12 mins
  • Air fryer: 350°F for 4–5 mins
  • Microwave: 1–2 minutes (softens the edges)

Pro Reheat Tip: Reheat in a pan with a tiny drizzle of oil to restore crispiness.

Kitchen Questions, Solved – FAQs

🔹 1. What is the best way to roast butternut squash with brown sugar?

The best way to roast butternut squash with brown sugar is to toss 1-inch cubes with olive oil, brown sugar, salt, pepper, and cinnamon, then roast at 400°F for 25–30 minutes until caramelized and tender.

🔹 2. Do I need to peel butternut squash before roasting it?

Yes, for the best texture, peel butternut squash before roasting. The skin is edible when cooked but can be tough and chewy in this sweet roasted recipe.

🔹 3. Can I make roasted butternut squash ahead of time?

Yes. You can roast butternut squash in advance and refrigerate it for up to 3 days. Reheat in the oven or air fryer to keep it crispy.

🔹 4. Is roasted butternut squash a healthy side dish?

Absolutely! Roasted butternut squash is high in fiber, vitamins A and C, and naturally low in fat, making it a nutrient-rich and satisfying side.

🔹 5. What goes well with brown sugar roasted butternut squash?

This sweet roasted squash pairs well with roasted chicken, turkey, pork, quinoa bowls, or fall-inspired salads with goat cheese or cranberries.

Craving More? Try These

Explore even more flavor-packed seasonal dishes.

If you loved this roasted butternut squash, here are a few other cozy, comforting recipes to add to your lineup:

• Cranberry-Glazed Roasted Butternut Squash Salad Recipe
• Butternut Squash Sausage Tortellini Soup Recipe
• Maple Pecan Rosemary Acorn Squash – Easy Fall Recipe
• Fried Pumpkin Rings with Coconut Crust | Crispy Treat

Savor the Ending

This 30-minute brown sugar roasted butternut squash recipe proves that simple ingredients + smart technique = pure magic. With just a few pantry staples and a sheet pan, you can transform a humble squash into a dish that tastes like it came from a restaurant.

Whether you’re prepping for Thanksgiving or just spicing up a weeknight dinner, this is a recipe you’ll come back to again and again.

Now it’s your turn:

🧡 Have you tried this recipe? What’s your favorite way to serve roasted butternut squash?
📝 Drop a comment below, share it with a friend, and don’t forget to bookmark for later!

Print