Sugar Roasted Butternut Squash Recipe

Name: The Modern Rotisseries Sugar Roasted Butternut Squash Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs butternut squash; 3 tbsp unsalted butter; 3 tbsp light brown sugar; 1 tbsp pure maple syrup or honey (optional); 1 tsp ground nutmeg; 1 tsp ground cinnamon; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 0.5 cups toasted pecans or walnuts, chopped; 1 tbsp fresh chopped parsley or chives; 0.25 tsp sea salt flakes or flaky finishing salt

Inspired by The Modern Rotisserie

Time50m

Serves4

Made with butternut squash, butter, brown sugar, nutmeg & seasonings

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Ingredients

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Roasted Squash

2 lbs butternut squash

3 tbsp Unsalted butter

3 tbsp light brown sugar

1 tbsp pure maple syrup or honey (optional)

1 tsp ground nutmeg

1 tsp Ground cinnamon

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp olive oil

Finishing (optional)

1/2 cups toasted pecans or walnuts, chopped

1 tbsp fresh chopped parsley or chives

1/4 tsp sea salt flakes or flaky finishing salt

Method

Prep & Cut

Preheat and prepare squash

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease with a little olive oil. Using a sharp chef's knife and a stable cutting board, cut off both ends of each butternut squash. Peel the squash with a vegetable peeler, then cut in half crosswise where the neck meets the bulb. Slice the neck into 1/2-inch rounds, then halve or quarter as needed to create 1-inch uniform cubes. Scoop out seeds from the bulb and cut the bulb portion into 1-inch cubes as well. Aim for even pieces so they roast uniformly.

Seasoning & Toss

Place the squash cubes in a large mixing bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Add the kosher salt, ground black pepper, ground cinnamon, and ground nutmeg; toss again to distribute the spices evenly. In a small microwave-safe bowl or saucepan, melt the unsalted butter with the light brown sugar and optional maple syrup over low heat, stirring until the sugar is dissolved and the mixture is smooth (about 30–60 seconds in microwave or 1–2 minutes on stove).

Pour the warm butter-sugar mixture over the seasoned squash and gently toss until every piece is lightly coated. If you want stickier, more caramelized edges, reserve 1 tablespoon of the mixture to brush on halfway through roasting.

Roasting

Spread the coated squash in a single layer on the prepared baking sheet, leaving a little space between pieces. Crowding will cause steaming rather than roasting. Place the sheet in the preheated oven on the middle rack.

Roast for 25–30 minutes, stirring or flipping once at about the 12–15 minute mark to promote even browning. If you reserved extra butter-sugar mixture, brush it onto the squash at that turn. Roast until the squash is fork-tender and edges are golden-brown and slightly caramelized.

Finish & Serve

Remove the baking sheet from the oven. If using, sprinkle the toasted chopped pecans or walnuts over the hot squash and toss gently to combine. Transfer the squash to a serving dish. Scatter the chopped parsley or chives and sprinkle flaky sea salt to taste for contrast.

Serve warm as a side dish. Leftovers keep covered in the refrigerator for 3–4 days and can be gently reheated in a 350°F (175°C) oven for 8–10 minutes to refresh caramelization.