If you’ve ever had trouble convincing your family — especially kids — to eat squash, this sweet roasted version might just do the trick. Tossed with a bit of brown sugar and cinnamon, these oven-roasted butternut squash cubes come out caramelized, cozy, and absolutely irresistible. Around here, it’s one of those sides that quietly steals the show.
It’s simple enough for a weeknight dinner, but feels right at home on a holiday table too.
Why This Dish Is Always in Rotation at My Place
Once fall hits, I always make sure I’ve got a butternut squash or two on the counter. It’s just one of those feel-good, versatile ingredients that you can dress up in so many ways — but this version? Sweet, lightly spiced, and roasted to golden perfection? It’s our household favorite.
Here’s why I keep coming back to this recipe:
- The kids actually eat it – Brown sugar and cinnamon work like magic here.
- Minimal ingredients – You probably already have everything you need in your pantry.
- Perfect texture – Soft on the inside, slightly crisp and caramelized on the outside.
- Works with almost any main – I serve it with everything from roasted chicken to glazed ham.
And if you happen to have leftovers, they’re delicious tossed into salads or stirred into grain bowls the next day.
But First… Let’s Talk Prep
Let’s be real — butternut squash can be a pain to prep. And on a busy day, I absolutely reach for the pre-cut chunks from the store. No shame in that at all.
But if you’re working with a whole squash, here’s how I do it without making a mess:
Cut off both ends so it sits flat.
Slice it in half lengthwise.
Peel the skin with a veggie peeler — it’s thick but manageable.
Scoop out the seeds with a spoon.
Cut into 1-inch cubes — try to keep them as uniform as possible so they roast evenly.
If your knife skills aren’t perfect, that’s okay. The oven is forgiving.
What You’ll Need
Just a few simple ingredients come together to make something that tastes way fancier than it is:
- Butternut squash – I usually use about 2.5–3 cups of cubed squash.
- Oil – Olive oil or any neutral oil you like.
- Brown sugar – This adds that lightly caramelized finish.
- Cinnamon – For warmth and a hint of spice.
- Salt – Just a pinch to balance the sweetness.
That’s it. No fancy ingredients or tricky steps.
How I Roast It to Perfection
Preheat your oven to 425ºF – You want high heat to get those edges nice and golden.
Toss the squash – In a big bowl, mix the squash cubes with oil, brown sugar, and cinnamon until every piece is coated.
Spread it out – Arrange the cubes on a greased or parchment-lined baking sheet in a single layer. Don’t overcrowd — give them space to brown.
Roast – Bake for 15–20 minutes, flipping halfway through so both sides get some color.
Finish with salt – Right after they come out of the oven, sprinkle a little sea salt on top. That salty-sweet combo is everything.
If you’re anything like me, you’ll start picking at them straight off the pan before they even hit the table.
What to Serve It With
This roasted butternut squash goes with pretty much anything, but here are some of my favorite pairings:
- Holiday mains like glazed ham or turkey breast
- Weeknight dinners with roast chicken or baked salmon
- Vegetarian meals – add it to a grain bowl with quinoa, feta, and arugula
- Fall salads – toss the leftovers with spinach, pecans, and a tangy vinaigrette
Honestly, sometimes I just eat a bowl of this and call it lunch.
Quick Tips
- If you’re in a rush, microwave the whole squash for a couple of minutes before peeling—it softens the skin and makes it easier to cut.
- Want to get fancy? Add a pinch of nutmeg or a drizzle of maple syrup before roasting.
- You can double the batch for meal prep — it stores well and reheats beautifully.
Storing Leftovers
- Fridge – Store in an airtight container for up to 4 days.
- Reheat – A quick blast in the oven or even the air fryer brings the texture right back.
- Don’t freeze – It tends to get a little mushy, so I skip freezing this one.
Oven Roasted Butternut Squash Brown Sugar
Looking for a holiday side that’s both cozy and kid-approved? This brown sugar roasted butternut squash is sweet, a little spiced, and caramelized to perfection in the oven. With just a few ingredients and minimal prep, this dish is one of those easy wins that’s perfect for fall dinners or Thanksgiving spreads.
Ingredients
- 1 pound butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons neutral oil (like avocado or vegetable oil)
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of sea salt
Instructions
- Preheat your oven to 425°F and lightly grease a rimmed baking sheet.
- If you’re starting with a whole squash, trim off both ends, slice it lengthwise, and remove the seeds. Peel the skin using a vegetable peeler, then cut into evenly sized 1-inch cubes.
- In a large bowl, toss the squash with oil, brown sugar, and cinnamon until well coated.
- Spread the cubes in a single layer on the prepared sheet pan. Roast for 15–20 minutes, flipping halfway through to get both sides golden and caramelized.
- Once out of the oven, sprinkle a small pinch of sea salt over the top to balance the sweetness. Serve warm!
- For quicker prep, feel free to use pre-cut butternut squash from the store—just make sure the cubes are all roughly the same size so they cook evenly.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 257Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 78mgCarbohydrates 35gFiber 7gSugar 15gProtein 2g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
This brown sugar roasted butternut squash is one of those recipes that quietly becomes part of your regular rotation. It’s simple, cozy, and always hits the spot — especially when the weather turns cool.
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