Baked Butternut Squash Recipe

Name: Baked Maple and Brown Sugar Butternut Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 pounds butternut squash, about 1 medium squash; 1/4 cup maple syrup; 1/4 cup brown sugar, packed; 3 tablespoons unsalted butter; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; Dash salt; Dash nutmeg

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 4 to 6 servings

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This tasty butternut squash dish will please even the most avowed squash-haters in the family. Brown sugar, maple syrup, butter, and some cinnamon and nutmeg flavor the butternut squash, and it goes well with ham, pork, sausages, or just about any meat or poultry dish.

Butternut squash is one of America's favorite winter squashes. It's relatively moist and has a sweet, nutty flavor. This baked dish is an easy way to enjoy the squash. Cubed butternut squash is also a nice addition to roasted Brussels sprouts.

Baked butternut squash on a plate. — The Spruce/Cara Cormack

“Butternut squash is such a perfect comfort vegetable, the dish brings out that exact feeling of sweetness we all want from everyone’s favorite winter squash. In my opinion this pairs best with a well seasoned pork dish for the best experience to really compliment the nutty flavor.” —Noah Velush-Rogers

Baked Maple and Brown Sugar Butternut Squash/Tester Image

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Cooking spray
2 pounds butternut squash, about 1 medium squash
1/4 cup maple syrup
1/4 cup brown sugar, packed
3 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
Salt, to taste
1/4 teaspoon nutmeg

Gather the ingredients.

The Spruce/Cara Cormack
Position a rack in the center of the oven and heat to 350 F. Lightly spray a large rimmed baking sheet with cooking spray.

The Spruce/Cara Cormack
Peel the squash with a vegetable peeler. Scoop out seeds and cut the squash into 1/2 to 1-inch cubes. Put the cubed squash in a large bowl.

The Spruce/Cara Cormack
Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt to taste, and nutmeg until hot and the butter has melted. Drizzle the syrup over the squash cubes and stir gently to coat.

The Spruce/Cara Cormack
Transfer the squash to the prepared baking sheet. Cover the baking sheet with foil, and bake for 30 minutes. Remove the foil, stir the squash gently, and bake uncovered for about 15 minutes longer, or until the squash is tender.

The Spruce/Cara Cormack

Tip

To peel the squash easily, slice off the ends and use a straight or Y-shaped vegetable peeler.

Recipe Variation

Add some diced apples or pears to the squash mixture, or add some toasted pecans when you uncover the pan.

Nutrition Facts (per serving)
177	Calories
6g	Fat
33g	Carbs
1g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	177
% Daily Value*
Total Fat 6g	8%
Saturated Fat 4g	18%
Cholesterol 15mg	5%
Sodium 108mg	5%
Total Carbohydrate 33g	12%
Dietary Fiber 5g	18%
Total Sugars 19g
Protein 1g
Vitamin C 23mg	114%
Calcium 86mg	7%
Iron 1mg	6%
Potassium 472mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.