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Roasted Butternut Squash with Brown Sugar & Herbs

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

The air is getting crisp and the leaves are changing colors, which means fall has officially arrived. This time of year brings with it a new set of flavors and produce that we can look forward to in the kitchen.

One of my favourite foods at this time of year is butternut squash – its sweet flavour is perfect when roasted with butter, brown sugar, & herbs.

The roasting process caramelizes the natural sugars in the squash, creating an amazing sweet but savoury flavour that will please everyone at your dinner table.

It’s tender, caramelized, and I just dare you not to eat a few cubes straight off the sheet pan!

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!
Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Buy and Store Butternut Squash

Look for butternut squash that are firm to the touch with no soft spots or wrinkles.

The skin should be hard and not have any cuts or blemishes.

Butternut Squash should be stored in a cool, dark, dry place like your pantry, and used within a couple weeks of purchase.

If you can’t use all of your squash before they go bad, cut them up and store the pieces in an airtight container for up 3 months in the freezer.

You can try using frozen roasted butternut squash in place of fresh in some recipes, but they will most likely be a little mushier than fresh ones.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Get Your Squash Perfectly Caramelized

  • It’s important to roast your butternut squash at high heat to help get them crispy on the outside and moist inside.
  • Make sure your squash is in a single layer on your sheet pan.
  • Don’t overcrowd your sheet pan or it will steam instead of roast.
  • Cut your squash into pieces of even thickness to ensure even roasting.Line your sheet pan with tin foil or parchment paper to make clean-up easy.
  • Don’t cover your butternut squash while roasting them, or again, they will steam instead of roast.
  • The brown sugar helps the carmelization process along and encourages nice brown, crisp edges.
  • You can toss directly on the sheet pan, but I find it is easier to get the squash evenly coated when using a large bowl.
Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

Can I Roast Butternut Squash Halves?

While I have designed this recipe for cubes, it will also work for halves. When you roast it as halves you can skip most of the prep work. No peeling or cubing, just slice in half, remove the seeds and go.

You will want to roast the squash cut side down after generously brushing it over with just olive oil or butter. Bake for 55 minutes.

Set your oven to broil. Flip the squash over and brush over very generously with the glaze. Roast for about 5 minutes, keeping an eye to make sure it browns nicely rather than burns.

I do recommend, however, going with cubes as there is just

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Use Roasted Squash

Serve roasted squash as a side dish for any fall meal or use them:

  • Blend it into a creamy roasted butternut squash soup.
  • As part of a hearty fall salad like my Roasted Butternut Squash Quinoa Salad.
  • To top off your favourite pasta dish.
  • As a chili or chowder ingredient.
  • As a filling for ravioli, tortellini or pierogies.
Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

What Herbs Pair Well with Butternut Squash?

We used Sage and Thyme here but you can definitely play around with the herbs on your own. Try any of these:

Sage – I feel like sage and squash is like a match made in heaven. They both have an earthiness to them that works so well together.

Thyme – Thyme compliments both sage and squash really well, which is why I paired them together here.

Oregano – Fresh oregano has a brightness that can really bring squash alive.

Basil – Basil is good with everything really, and it does make squash really shine.

Marjoram – Marjoram has a really understated flavour that pairs well with squash and won’t end up overpowering the sweetness of the squash.

Rosemary – Rosemary has a really woodsy flavour to it that I really like paired with the earthy sweetness of squash.

Cinnamon – While not an herb, a little ground cinnamon is fantastic with a roasted squash. Don’t go overboard though, cinnamon can easily over power the flavour of the squash.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Peel Butternut Squash the Easy Way

Butternut squash can be tricky to peel and cut, but I’ve figured out the easiest way to do it!

  1. Cut off both ends of squash (about 1/2″).
  2. Microwave for about 3-4 minutes to soften the skin.
  3. Let the squash cool enough to handle, and use a vegetable peeler to peel away the skin.
Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Store Roasted Butternut Squash

You can store roasted butternut squash in the refrigerator for up to 5 days if it’s stored properly. Keep leftover roasted butternut squash wrapped tightly in plastic wrap or aluminum foil. You

can also freeze roasted butternut squash for up to 3 months. Thaw the leftover roasted butternut squash and reheat it in a 350 degree F oven for 10 to 15 minutes or until warm before serving.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Reheat Roasted Butternut Squash

You can reheat leftover roasted butternut squash in the oven or microwave. The oven method may be a little more involved, but it also preserves the caramelized flavour and texture.

Oven Method: Preheat your oven to 350 degrees F. Wrap leftover cubes of roasted butternut squash in aluminum foil and place them on a baking sheet. Bake for 20 minutes or until hot.

Microwave Method: Place leftover roasted butternut squash in a microwave-safe dish. Add 1 tablespoon of water to the dish and cover it loosely with plastic wrap. Microwave on high for 2 minutes or until hot.

Butternut squash, brown sugar and herbs.

About the Ingredients for Brown Sugar Roasted Butternut Squash

Butternut Squash – 2-3 lb Butternut squash is ideal. As a shortcut DO use pre-cut squash cubes from the grocery store. Do NOT use frozen squash, it will not carmelize.

Butter – You can use salted or unsalted butter here. You could also swap for olive oil if you like but butter gives a better flavour.

Sugar – Light brown sugar helps to carmelise the squash and gives it a richer flavour. If you need a sugar replacement then Monkfruit sweetener does carmelise well, and has a similar flavour to brown sugar.

Herbs – We used Thyme and Sage but feel free to play with the herbs.

Seasoning – Salt and pepper to taste, this just depends on your preference and whether or not you use unsalted or salted butter.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

Looking for More Easy Side Dish Recipes?

Check out some of my favourite easy to make side dishes!

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

These Pesto Roasted Potatoes are such a classic side dish that goes well with a variety of proteins! Tender potatoes, coated with flavourful pesto and roasted to crispy perfection.

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

How to Make Roasted Butternut Squash with Brown Sugar & Herbs

Yields: 6 Servings | Prep time: 15 Mins | Cook time: 55 Mins

Ingredients:

  • 1 Butternut squash
  • 1/4 cup Butter, melted
  • 1/4 cup Light brown sugar, packed
  • 1 Tbsp minced Fresh thyme
  • 1 Tbsp minced Fresh sage
  • Salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Cut off both ends of squash (about 1/2″).

Microwave for about 3-4 minutes to soften the skin.

Peeled butternut squash

Let the squash cool enough to handle, and use a vegetable peeler to peel away the skin.

Butternut squash cut in half.

Slice squash from top to bottom through the centre.

Butternut squash being cubed.

Using a spoon scoop seeds from centre of the squash.

Cut squash into 1-inch cubes.

Melted butter, sugar and herbs in a glass bowl.

In a large bowl, combine the melted butter, brown sugar, thyme, sage, salt and pepper.

Squash cubes coated in butter mixture.

Place the squash in the bowl and stir to coat.

Squash cubes on a baking sheet.

Arrange the squash cubes in a single layer on the pan.

Roast for 45 to 55 minutes, or until the squash is tender and the glaze begins to caramelize. Turn the squash halfway through roasting with a spatula, to ensure they brown evenly.

Roasted Butternut Squash with Brown Sugar & Herbs
Yield: 6 Servings

Roasted Butternut Squash with Brown Sugar & Herbs

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

Ingredients

  • 1 Butternut squash
  • 1/4 cup Butter, melted
  • 1/4 cup Light brown sugar, packed
  • 1 Tbsp minced Fresh thyme
  • 1 Tbsp minced Fresh sage
  • Salt and freshly ground black pepper

Instructions

    Preheat the oven to 400 degrees F.

    Cut off both ends of squash (about 1/2″).

    Microwave for about 3-4 minutes to soften the skin.

    Let the squash cool enough to handle, and use a vegetable peeler to peel away the skin.

    Slice squash from top to bottom through the centre.

    Using a spoon scoop seeds from centre of the squash.

    Cut squash into 1-inch cubes.

    In a large bowl, combine the melted butter, brown sugar, thyme, sage, salt and pepper.

    Place the squash in the bowl and stir to coat.

    Arrange the squash cubes in a single layer on the pan.

    Roast for 45 to 55 minutes, or until the squash is tender and the glaze begins to caramelize. Turn the squash halfway through roasting with a spatula, to ensure they brown evenly.

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 114mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 0g

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Roasted butternut squash with brown sugar and herbs is a tasty side dish for any fall menu. You will love this perfectly caramelized squash!

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