This baked butternut squash is a sweet and cozy dish, perfect for chilly days. With a touch of cinnamon butter, it feels like a hug on your plate!
I can’t help but smile every time I smell it baking. It’s super easy—just slice, bake, and top with that yummy cinnamon butter. A delightful way to enjoy veggies!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, with its sweet and creamy texture. If you can’t find butternut squash, try acorn squash or even sweet potatoes as a great alternative.
Butter: Unsalted butter works best to control the saltiness. However, for a dairy-free option, you can use coconut oil or a plant-based butter substitute to achieve a similar flavor.
Brown Sugar: It adds caramelization and depth. If you need a substitute, use coconut sugar or even honey for a natural sweetener, but be mindful of the liquid content.
Cinnamon: A key flavor in this recipe, which enhances the sweetness of the squash. If you want to mix things up, try pumpkin pie spice or apple pie spice for a different flavor profile.
How Do I Get the Squash to Roast Perfectly?
To ensure your butternut squash roasts evenly, cutting it into uniform wedges is key. Aim for pieces about 1-inch thick; this helps them cook at the same rate:
- Preheat your oven properly to get a good caramelization.
- Don’t overcrowd the pan—space the squash out so it can roast rather than steam. Use two pans if needed!
- Turn the slices halfway through to brown both sides evenly.
If you want that extra touch, broil the squash for the last few minutes to achieve a beautiful caramelized finish. Just keep an eye on it to prevent burning!
Baked Butternut Squash With Cinnamon Butter
Ingredients You’ll Need:
For The Squash:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into wedges
For The Cinnamon Butter Mixture:
- 4 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Extra Sweetness (Optional):
- 1 tablespoon maple syrup
- 2 tablespoons pumpkin seeds (pepitas) for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take you about 10 minutes to prepare and around 35-45 minutes to bake, depending on the thickness of your squash wedges. In total, you can expect to spend about an hour enjoying the process and the delightful aromas filling your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). This high temperature will help the squash caramelize beautifully. While the oven is heating, peel and chop your butternut squash into wedges, aiming for uniform sizes to ensure even cooking.
2. Make the Cinnamon Butter:
In a small bowl, mix together the melted butter, brown sugar, ground cinnamon, nutmeg (if you’re using it), salt, and black pepper. Stir until it’s well combined and smooth. This mixture will give your squash that delightful sweet and spiced flavor!
3. Arrange the Squash:
Place the cut butternut squash on a large baking sheet or roasting pan in a single layer. It’s important not to overcrowd the pan, or else the squash will steam instead of roast!
4. Brush with Cinnamon Butter:
Using a brush or spoon, generously coat the squash wedges with the cinnamon butter mixture, making sure all sides are covered. This is where the magic happens!
5. Bake to Perfection:
Put the baking sheet in the preheated oven and bake for 35-45 minutes. Turn the squash pieces halfway through the cooking time to ensure they brown evenly. You’ll know they’re done when they are fork-tender and caramelized at the edges.
6. Optional Final Touch:
If you’d like a touch of extra sweetness, drizzle the maple syrup over the squash in the last 5 minutes of baking. If you’re using pumpkin seeds, sprinkle them on top too for a nutty crunch!
7. Serve and Enjoy:
Once baked, take the squash out of the oven and let it cool for a few minutes. Serve warm as a wonderful side dish, and enjoy the warm, sweet, and spiced flavors that are perfect for any fall or winter meal!
This is a cozy and comforting dish that adds a lovely twist to your meals. Happy cooking!
Can I Use Frozen Butternut Squash for This Recipe?
Yes, you can, but it’s best to thaw it first for even cooking. Simply place the frozen squash in the refrigerator overnight or use the microwave on the defrost setting. Once thawed, follow the same steps in the recipe.
What If I Don’t Have Brown Sugar?
No worries! You can substitute brown sugar with white sugar mixed with a little molasses (1 tablespoon of molasses per cup of white sugar) or use coconut sugar for a similar flavor profile.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the squash and the cinnamon butter mixture in advance. Just store them separately in the refrigerator. When you’re ready to bake, toss them together and follow the baking instructions!
How to Store Leftovers?
Store any leftover baked butternut squash in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally.