Cinnamon Sugar Squash (Baked Butternut Squash with Brown Sugar)
Cinnamon sugar squash is one of my favorite recipes from my childhood—and I still LOVE when my mom makes it now. Cinnamon sugar squash is baked butternut squash topped with butter, brown sugar, and cinnamon. The cinnamon sugar caramelizes and it’s balanced beautifully with the squash. This beautiful baked squash halves presentation takes just 40 minutes and uses just 4 ingredients!
If you’re wondering how to sneak veggies (well squash is technically a fruit, isn’t it?!) into your kiddos or spouses, this roasted cinnamon sugar squash is it! Cut up into small chunks or beautifully presented like roasted halves, baked butternut squash is a treat!
Creating recipes is a funny business – at least for me. My first year or so of blogging (how has it been over a decade?!) was primarily recipes I’d been making for years. Then I started trying to create the most unique (sometimes random) mixes.
After a few years, I realized that the recipes that were the most popular were primarily those from the first year. Since then, I’ve been trying to do a combination of fun new flavors as well as update all those old favorites and give them their due.
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Butternut Squash with Brown Sugar and Cinnamon
Baking butternut squash is my favorite way to eat it. It’s fine steamed, tasty in soups, but it’s pretty heavenly roasted.
Most times, I chop it into small pieces and roast it with dried thyme or herbs de Provence (like in this apple chicken sausage pasta).
While my mom microwaved this dish growing up, I’ve merged the idea with my preferred method of cooking—roasting! We also don’t have a microwave, so I had to come up with an easy alternative!
How to Choose a Butternut Squash
When you’re buying butternut squash for roasting, look for one that feels heavy for its size and has a firm, matte skin without soft spots, deep cuts, or mold. The skin should be fairly even in color.
For this recipe, the exact size of the squash doesn’t matter, but a larger squash will obviously take longer to cook. If you’re choosing between two, I generally prefer one that feels heavy for its size because it tends to have plenty of flesh inside.
The neck of a butternut squash is the long, solid portion and contains more usable flesh, while the bulb-shaped bottom contains most of the seeds. If you’re choosing between two squash, a longer neck means more squash and less space taken up by the seed cavity.
Ingredients for Brown Sugar Butternut Squash
- Butternut Squash—any size will do. Use a large, sharp knife to cut it in half.
- Butter—I only use salted butter. If you’re using unsalted butter, adding a sprinkle of salt will really help balance the flavors.
- Cinnamon— You could play around with spices too. A pumpkin spice mix would even be fun!
- Brown Sugar—Dark brown sugar and light brown sugar work just fine in this recipe.
How to Bake Butternut Squash Halves
- Preheat the oven to 425ºF. Spray a baking dish with nonstick cooking spray or brush with oil of choice. You could also lay down a piece of parchment paper to prevent burning and sticking.
- Cut the squash in half, lengthwise. Discard the seeds (or save them to plant in the spring). Place each half cut-side down in the baking dish. Bake for 35 minutes, or until the squash is tender when pierced with a fork. The exact baking time will depend on the size of the squash.
To test if it’s tender, simply use a dinner fork and try to poke through the skin. If it goes in easily, it’s tender. If it still resists, it needs more baking time. - Remove the dish from the oven. Use a spatula to carefully flip the squash over. Divide the butter over the surface of the cut-side of each half. Move it around and allow it to melt over the squash.
- Stir together the brown sugar and cinnamon in a small bowl. Divide the mixture between the two halves, covering them generously. Allow the sugar to melt into the butter over the hot squash. Spoon any melted butter that pools in the squash over the surface.
- Serve warm. Slice to serve or use a spoon to scoop out the squash for serving.
Tips for Roasting Butternut Squash Halves
- Don’t worry about perfectly even halves. Butternut squash aren’t always symmetrical, and that’s okay.
- Place them cut-side down first. This helps the squash steam and soften while it roasts, making it tender and easy to scoop
- Don’t add the sugar until after roasting. Putting the brown sugar on at the beginning could cause it to burn before the squash is tender.
- Cooking time depends on size. A small squash may be ready sooner, while a particularly large squash can take longer than 35 minutes.
Can I Roast Butternut Squash in Pieces?
Absolutely! While I love the presentation of these roasted butternut squash halves, you can also peel and cube the squash before roasting. Cubed butternut squash cooks more quickly and is especially easy to add to salads, grain bowls, pasta, and other fall recipes.
For this cinnamon sugar version, I’d still recommend roasting the squash halves because the butter and brown sugar melt over the squash beautifully. But if you’re looking for a simple roasted vegetable to use throughout the week, cubed butternut squash is a great option.
Is Butternut Squash Sweet?
Butternut squash has a natural sweetness similar to a sweet potato. They are sweet in that there’s a sugary flavor, but there is something more subtle and bright. Interestingly, butternut squash is actually a fruit!
Roasting brings out the natural sweetness and makes it tender and easy to eat! It’s because of all this that it pairs so beautifully with brown sugar and cinnamon. In fact, it’s a great way to sneak in some nutrients and goodness for kids! It worked well on me!
You can also try roasted squash in this kale quinoa salad (you’ll love it too)!
Find more delicious fall squash recipes here.
Raw Butternut Squash Skin Reaction
I learned a few years ago that I, along with a number of people, actually have a skin reaction to raw butternut squash, so if I’m cutting or peeling it, I need to wash my hands immediately to prevent this weird feeling.
It almost looks like dried glue on my hands. Thankfully, it isn’t painful and doesn’t last long, but I’m aware of it nonetheless.
Keeping the skin on to roast it like I share in this recipe saves me all that trouble and it just looks so good, doesn’t it? You could remove the skin before cooking it if you desire, but I think it looks pretty lovely like this.
What to Serve with Cinnamon Sugar Squash
Cinnamon sugar squash is such an easy side dish in fall and winter. It really pairs well with any number of dishes. We love it with:
- roast chicken
- grilled chicken
- pork tenderloin
- turkey
- pork chops
Even though this recipe is an easy fall side dish, it’s actually one of my family’s favorite side dishes for Thanksgiving Dinner.
How to Store and Reheat Leftovers
You can easily store leftover cinnamon squash in an airtight container in the refrigerator for 5-7 days. If you plan to eat it for lunch or throughout the week, I’d recommend cutting it into single servings, so you can easily take what you need for each meal.
Cinnamon brown sugar squash reheats very easily in the microwave, so it’s easy to make ahead. The larger the piece you have, the longer it will take. For a single serving, try 2-3 minutes on power level 60. Add time as needed.
How to Make Cinnamon Sugar Squash Ahead of Time
To make this recipe ahead of time, I’d cook the squash until fork tender. Let it cool completely and store it in an airtight container. When you’re ready to serve, remove the squash from the refrigerator and microwave or bake in the oven.
If baking the squash halves, try 350ºF for 15-20 minutes. Then follow the recipe for topping with butter, brown sugar, and cinnamon.
You can also scrape the cooked squash flesh into a microwave- and oven-safe container before refrigerating. When you’re ready to serve, top the squash with butter, cinnamon, and brown sugar, then microwave until warmed through or bake at 350ºF for 15-20 minutes.
Brown Sugar Cinnamon Butternut Squash FAQs
Do You Need to Peel Butternut Squash?
No, the skin softens in the oven and comes away from the flesh easily when it’s cooked.
If you have a skin reaction to raw butternut squash, this is a great way to limit touching it.
What Temperature Do You Bake Butternut Squash At?
Bake the squash at 425ºF.
Can I Use Dark Brown Sugar Instead of Light?
Yes, both dark and light brown sugar work in this recipe.
Fall Side Dish Recipes
BAKED BUTTERNUT SQUASH
Ingredients
- 1 large butternut squash
- 6 tablespoons butter cubed
- 1 cup light brown sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 425 degrees F. Spray a baking sheet or baking dish with nonstick cooking spray.
- Cut the squash in half and discard the seeds. Place each half cut-side down in the baking dish. Bake for 35 minutes, or until the squash is tender when pierced with a fork. The exact baking time will depend on the size of the squash.
- Remove the dish from the oven. Use a spatula to carefully flip the squash over. Divide the small cubes of butter over the surface of the cut-side of each half. Move it around and allow it to melt over the squash.
- Stir together the brown sugar and cinnamon in a small bowl. Sprinkle half of it over each squash half, covering it generously. Allow the sugar to melt into the butter over the hot squash. Spoon any butter that pools in the squash over the surface.
- Serve warm. Slice to serve or use a spoon to scoop out the squash for serving.
Made this recipe?
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My 4 year old and 9 month old loved this! Simple and easy.
I made this squash with dinner last night and my whole family loved it! Thanks so much for sharing the recipe!
I totally love the flavor of this roasted squash. Making this tonight. Thanks for sharing
Perfect Fall recipe! Love it!!
What a great idea! I am doing trial runs for the holiday and this was so delicious and SO easy! Just what I need for a busy cooking holiday.
Liking the sweet contrast to the savory squash. Makes for a perfect Fall flavored side dish.