There are so many recipes for savory butternut squash on the internet, but not as many sweet. This has always struck me as odd. When I was growing up, the only way my family made squash was cut in half and baked with a little water in the pan, then scooped out and mixed with some butter and nutmeg; essentially mashed squash. Which is a really good way to eat squash by the way.
When I first moved in with my husband, he didn’t like anything mashed. Yes, this included potatoes. He’s weird. He’s since come around on some things, but at the time, I needed to find a new way to cook squash! I found tons of savory recipes, and I tried a couple, but it just wasn’t the same. To me butternut squash should be a bit sweet. So I finally took the cooking time off of a roasted squash dish, and added the flavors I wanted, and this was the result. Aside from the peeling and deseeding part, the prep is quick and easy, and the longer cooking time lets you get it in the oven leaving time to make everything going with it. 🙂
I would’ve posted this sooner, but I kept forgetting to measure how much of the spices I used! I finally remembered to write it down last time I made these.
Just toss the squash with the melted butter, then with the sugar and spices.
Make sure to use a pan big enough to spread the squash in a flat even layer.
- 1 medium butternut squash, about 3 pounds, peeled, deseeded, and chopped into 1/4" to 1/2" cubes
- 1 Tbsp butter, melted
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
- In a small dish, mix together sugar and spices.
- In a mixing bowl, toss squash with melted butter, then toss with sugar and spice mix till evenly coated. Spread squash in a single layer in sprayed baking dish.
- Bake for about 40 minutes, or until easily pierced with a fork.