Roasted Butternut Squash With Brown Sugar Recipes

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ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  • Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings, plus leftovers

Number Of Ingredients 4

2 medium butternut squash, halved lengthwise and seeded
4 teaspoons of butter
4 teaspoons brown sugar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 3

1 small butternut squash, peeled, halved lengthwise, seeds removed, and cut into 1/2-inch pieces
1 tablespoon olive oil
Course salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

WHIPPED ROASTED BUTTERNUT SQUASH



Whipped Roasted Butternut Squash image

Any winter squash or combination of winter squash can be used. A nice complement to or substitute for mashed potatoes.

Provided by Doug Matthews

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 4

2 butternut squash, halved and seeded
½ cup margarine
1 cup light sour cream
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
  • Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.5 g, Cholesterol 4 mg, Fat 9.2 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 154.8 mg, Sugar 8 g

ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG



Roasted Butternut Squash in Brown Butter and Nutmeg image

Make and share this Roasted Butternut Squash in Brown Butter and Nutmeg recipe from Food.com.

Provided by IHeartDogs

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs butternut squash, peeled and seeded (about 1 large one)
2 tablespoons olive oil
3 tablespoons salted butter
1/4 teaspoon ground nutmeg or 1/4 teaspoon fresh nutmeg, grated

Steps:

  • Preheat oven to 375 degrees.
  • Cut peeled and seeded squash into 1-inch cubes.
  • Spray a baking sheet or dish with nonstick cooking spray.
  • Place squash on baking dish and drizzle with olive oil.
  • Toss to coat and arrange in a single layer.
  • Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
  • Transfer to serving dish or bowl.
  • Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
  • Pour over squash, toss to coat, and sprinkle with nutmeg.
  • Serve hot.

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Top Asked Questions

How do you cook butternut squash in the oven?
This roasted butternut squash is coated in brown sugar, maple syrup and seasonings, then roasted until tender and caramelized. The absolute best way to enjoy butternut squash! Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray. Arrange the squash cubes in a single layer on the pan.
What to do with brown sugar cinnamon roasted butternut squash?
This recipe for Brown Sugar Cinnamon Roasted Butternut Squash brings all the flavors of Fall, and it’s a perfectly sweet option to serve as a side dish or even a dessert! I know I’m jumping a season ahead with this recipe, but I promise I have good reason.
How do you make caramelized butternut squash?
Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
What is the best way to prepare butternut squash for baking?
Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces. Bake, covered, for 40 minutes. Uncover; bake until squash is tender, about another 20 minutes.

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