Baked Butternut Squash (with Brown Sugar and Cinnamon)

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Ingredients for Brown Sugar Butternut Squash

• Butternut Squash - choose your size depending on how much you need in the end. For example, if you get twice smaller squash or only use one half to bake you'll need to reduce the amount of sugar glaze in half as well. Either way you may not use up all of the glaze and have extra left in the end. Store the glaze in an airtight container in the fridge for up to a week. Reheat on the stovetop or microwave. You can add a few spoonfuls of water to thin it down a bit.
• Fresh herbs - don't limit yourself to only thyme as you can use a combo of herbs such as rosemary, parsley, cilantro, basil, and estragon - fresh or dried!
• Cinnamon - does add flavor and a festive feel to the dish! The ultimate spice for butternut squash and all sorts of pumpkins. Not a fan? Just leave it out or add a pinch of nutmeg instead. Won't taste the same but definitely good as well!
• Brown sugar - adds that necessary touch of sweetness and makes a delicious crunch caramelized top layer.

Tips

• It's sweet - Butternut squash can taste quite sweet sometimes, and adding the sweet glaze will make it even more sweeter. It all depends on where you'll be using it later. Salads are great for this and the glaze just makes all the flavors stand out even more!
• To make it less sweet, add less brown sugar or sprinkle it only on top after it's baked. But make sure to use up all the spices listed.
• For easier cutting - when cutting the squash, start by cutting off the top and bottom parts first. This makes a significant difference later when you'll be cutting it in half. For easier peeling, you can also use a vegetable peeler if using small butternut squash (younger quash).
• Butternut squash can be roasted in an air fryer as well. However, for the whole roasted squash, I prefer the oven method.
• Usually, I don't remove the skin when baking the whole squash. But for easier handling later you can use a vegetable peeler (for small, young squash) and a larger sharp knife to cut off the skin from large butternut squash as it is very thick.

How To Serve Baked Butternut Squash

• Scoop out the tender butternut squash bits and serve as a side dish with Pork, Chicken, and Beef main courses. 
• One of my favorite and easiest ways is to make a creamy soup. 
• With green beans casserole as a second side dish during holiday dinner!
• Salads.
• Pasta dishes, in stuffed ravioli, dumplings.
• Make hummus - instead of pumpkin use this butternut squash in this Pumpkin Hummus recipe.
• In pancakes - swap the pumpkin for butternut squash and make my Gluten Free Pumpkin Pancakes
• Instead of dessert - with a scoop of vanilla ice cream!

Storing Leftover Squash

• Storing. Store leftovers in an airtight storage container in the refrigerator for 2 to 3 days.
• Reheating. I recommend reheating in the oven at 400 F until warmed through. Or in the microwave but will not taste as good as reheated in the oven! 
• Freezing - I don't recommend freezing this cooked butternut squash as the texture will change after thawing, it will be too soft and grainy - not the best result! If you need to freeze, then freeze the raw whole squash halves and thaw them in the fridge overnight or at room temperature until softened.
• That being said, the raw butternut squash like pumpkins, will last for a very long time when kept in a dry cool place!

• The length: It should be of a proper length which will indicate it has been harvested at the right time. Most butternut squash will reach a length of 8-12 inches (20-30 cm).
• The stem: When a butternut squash ripens, the stem will turn color, from green to brown. Look for a firm deep brown stem. Avoid choosing a butternut squash from the store without a stem at all (it indicates the squash is overripe).
• The color: Look for a uniform color of golden or dark beige. If you see green patches, lines, or shiny exterior on its exterior, it isn't ripe yet.
• Texture: Avoid choosing squash with cuts, soft spots, or brown marks. A few blemishes on the surface are fine. Ripe butternut squash should also feel hard like an unripe avocado. Test with your fingernail, by pushing gently into the surface, it should feel hard and difficult to push through. Tap on it: Look for a hollow sound (just like with watermelon).
• Weight: When you find the right squash, compare its weight to other squashes. It should feel relatively heavy and not light compared to others.

More Butternut Squash Recipes

ALL SIDE DISH recipes.

Find more great recipes to serve at the Thanksgiving table and on other special occasions. Butternut squash is an excellent sweet veggie that can be enjoyed all year.

For all recipes, please go to my Recipe Index.