Roasted Squash Brown Sugar

I was rummaging through my pantry one chilly October afternoon when I spotted a forgotten butternut squash tucked behind the rice bags. The oven was already warm from baking bread, and I remembered a trick my neighbor had shown me: toss squash cubes with brown sugar and spices, then let the oven work its magic. That first batch came out sticky, golden, and smelling like every autumn memory I'd ever loved.

I brought this to a potluck once, thinking it might get lost among the casseroles and pies. Instead, people kept coming back for seconds, asking if I'd added maple syrup or honey. I hadn't, just brown sugar and spices, but the roasting brought out a natural sweetness I never knew squash had. One friend even scraped the caramelized bits off the pan when she thought no one was looking.

Ingredients

• Butternut squash: Choose one that feels heavy for its size and has smooth, matte skin without soft spots.
• Olive oil: This helps the sugar melt and stick to every cube, creating that glossy, caramelized finish.
• Light brown sugar: The molasses in brown sugar adds depth that white sugar just can't match.
• Cinnamon: Freshly opened cinnamon smells stronger and tastes warmer than a jar that's been sitting for years.
• Nutmeg: A little goes a long way, so measure carefully or it can taste soapy.
• Kosher salt: It balances the sweetness and makes the spices pop instead of disappear.
• Black pepper: Just a pinch adds a subtle warmth that keeps the dish from tasting like candy.

Instructions

Prep your oven and pan:

Preheat to 400°F and line a baking sheet with parchment paper. The parchment keeps the sugar from burning onto the pan and makes cleanup almost too easy.

Prep the squash:

Peel, seed, and cut the squash into 1 inch cubes, keeping them roughly the same size so they roast evenly.

Make the glaze:

Whisk together olive oil, brown sugar, cinnamon, nutmeg, salt, and pepper in a small bowl until the sugar starts to dissolve. It will look gritty at first, but it smooths out once it hits the warm squash.

Coat the squash:

Toss the cubed squash in a large bowl with the glaze, using your hands if needed to make sure every piece is coated.

Roast until caramelized:

Spread the squash in a single layer on the baking sheet and roast for 30 to 35 minutes, flipping halfway through. You'll know it's ready when the edges are deep gold and a fork slides through without resistance.

Save

The first time I made this for Thanksgiving, my uncle asked if I'd accidentally made candied yams. I laughed and told him it was squash, and he went back for thirds anyway. Now it's the dish people ask me to bring every year, and I've stopped arguing that it's too simple to be a real recipe.

Choosing the Right Squash

Butternut is my go to because it's sweet, dense, and easy to peel, but acorn and delicata work beautifully too. Delicata has edible skin, so you can skip the peeler entirely and just scoop out the seeds. Acorn squash has a slightly drier texture, so I sometimes add an extra drizzle of oil to keep it moist.

Flavor Variations

I've played with this recipe more times than I can count. A pinch of cayenne adds a gentle heat that sneaks up on you after the sweetness fades. Maple syrup drizzled on halfway through roasting makes it taste like autumn in a bowl. Once I tossed in a handful of pecans during the last ten minutes, and they toasted perfectly in the sugary glaze.

Serving and Storage

This squash is warm, comforting, and pairs with almost anything from roasted chicken to a simple grain bowl. I've even eaten leftovers cold straight from the fridge as a quick snack. It keeps in an airtight container for up to four days, and you can reheat it in a skillet over medium heat to bring back some of that crispy edge.

• Garnish with fresh thyme or sage for a pop of color and herbal contrast.
• Serve it alongside roasted pork, turkey, or a big pile of greens for a balanced plate.
• Leftovers can be mashed into a puree and stirred into oatmeal or yogurt for breakfast.

Save

Every time I pull this pan from the oven, the kitchen smells like cinnamon and caramel, and I'm reminded why simple food can be the most satisfying. I hope it becomes a favorite at your table too.

Recipe FAQs

→ What type of squash works best?

Butternut squash is preferred for its sweetness and texture, but acorn or delicata squash can be used as substitutes.

→ Can I adjust the spice level?

Yes, adding a sprinkle of cayenne pepper before roasting adds subtle heat without overpowering the glaze.

→ How do I ensure even roasting?

Arrange squash cubes in a single layer on the baking sheet and turn them halfway through cooking for uniform caramelization.

→ Is this dish gluten-free?

Yes, all ingredients used are naturally gluten-free, suitable for gluten-sensitive diets.

→ Can I prepare this ahead of time?

The squash can be prepped and glazed in advance, then roasted just before serving to maintain freshness.