This butternut squash with brown sugar and cinnamon is the perfect side dish for any fall or holiday meal! Roasted, and some caramelization from the brown sugar adds so much flavour to this classic vegetable.
If you’re looking for other delicious side dish recipes, check out my Maple Miso Brussel Sprouts and my Herby Roasted Potatoes.
Why you’ll love this recipe
- Prep ahead: you can peel and dice your squash the day before. Just keep it in a container until ready to roast.
- Easy: since this recipe only has 3 main ingredients, it’s so easy! And it’s versatile since you can use different types of squash in case you don’t have butternut.
What you need to make this butternut squash with brown sugar and cinnamon
This recipe is so easy because it only uses 3 ingredients. The hardest part is peeling and dicing the squash. All the ingredient quantities are in the recipe card below.
- butternut squash
- brown sugar
- cinnamon
Substitutions & Additions
Substitutions
- Different squash: I love butternut squash, but you could use any type of squash for this recipe. I have tried delicata squash, which is even easier because you can leave the skin on and eat it!
Butternut Squash with Brown Sugar and Cinnamon FAQs
It’s a simple, sweet, and flavourful side dish where roasted butternut squash is tossed with brown sugar and cinnamon for a warm, caramelized flavour.
Serve warm as a side dish with protein, or as part of a holiday spread. It also works as a topping for grains or salads.
Absolutely! You could try nutmeg, ginger, or allspice with the cinnamon and brown sugar for extra warmth and depth of flavour.
Butternut Squash with Brown Sugar & Cinnamon
Ingredients
- 4 cups butternut squash, peeled and diced
- 1 Tbsp olive oil
- 1.5 Tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 375 °F
- Peel and diced your butternut squash. Add to a large bowl, and toss with olive oil. Transfer to parchment paper lined baking sheet.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle half the mixture over the squash. Toss to coat.
- Bake for 15 minutes, then remove from the oven and add the remaining mixture. Toss to combine and return to the oven for another 15-20 minutes or until squash is tender and fully cooked.
- Enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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