The Best Butternut Squash Recipe with Brown Sugar & Cinnamon

I absolutely love this roasted butternut squash recipe, and I hope you will too! I developed it many years ago because I could not find a whipped butternut squash recipe that was made by first roasting the squash. Most recipes describe peeling and cutting the butternut squash into cubes and placing in a pan with water and boiling until soft, then mashing.

Unfortunately, these versions never had enough flavor, ended up delivering a grainy texture, and was not satisfying at all. Simply, they fell short of what I was craving. My search continued…I remembered roasting carrots at a high temperature. They caramelized and were transformed, so why not try this same technique with butternut squash?

Yes, roasting at a high temperature was the secret to creating this deliciously, sweet, perfectly soft, flavorful roasted butternut squash recipe!

By using the caramelization process, and something called the Maillard reaction, this recipe was born. Basically, it’s just a series of chemical reactions between amino acids (protein building blocks – yes, butternut squash has a few) and sugars that helps to transform the simple sugars (glucose, fructose, & galactose, and sucrose, lactose & maltose) in butternut squash into a sweeter, more complex flavor profile. This enhances its natural sugary taste when roasted or cooked at higher temperatures.

Are you still with me?

Bottom line is that once you taste my version of this butternut squash recipe, you will not want to go back to the old way of making this dish. It is always requested at holiday get-togethers and goes quickly.

I hope you’re ready to get started…let’s go!

In This Post: Everything You will need to make Roasted Butternut Squash with Brown Sugar and Cinnamon:

• Equipment you will need
• Ingredients you will need
• How to make this recipe
• Alternative ways to enhance butternut squash
• Frequently Asked Questions
• Rebecca’s Tips for Success

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Equipment You Will Need:

*** Please Note: The recommendations for kitchen products below are products I currently use in my own kitchen. I have been using them for many years, and I am very satisfied with the quality and usability of each product and highly recommend them.

• large cutting board
• chef’s knife
• cooking scoop – Vollrath is an excellent brand and I highly recommend (they make multiple sizes)
• large rimmed sheet pan
• pastry brush
• large spoon
• immersion blender – makes this super simple to prepare (although I love my older Cuisinart blender, I can no longer recommend – design changed and new version is cumbersome plus difficult to use, so try this highly recommended other brand instead) Video of comparison blenders.
• large bowl
• Long metal spatula

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Ingredients You Will Need:

• butternut squash – 2 large (or 1 depending on how much you are making)
• Avocado oil – perfect for high heat roasting as it has a smoke point of 540 deg. F
• salt – kosher and table
• butter – or vegan butter which is what I used in this butternut squash recipe
• cinnamon
• brown sugar
• half & half

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How to make this Butternut Squash recipe:

First – cut The butternut squash

• Preheat oven to 425 deg. F & collect your ingredients. I also like to keep a medium sized bowl as a scrap bowl to dispose of trash to minimize clean-up and speed up prep time.
• Place the butternut squash on the cutting board and slice through the middle with the tip of your knife pointed straight down until you feel it hit the board, then continue to cut straight down towards the base of the squash.
• Then, flip butternut squash around and start from the center and repeat process, cutting through and splitting squash in half. Repeat process for 2nd squash if making two.

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• Once the squash is sliced in half, remove the seeds with a kitchen scoop (I find that this works the best) and discard.

Second – season & Roast the butternut squash

• Drizzle the avocado oil onto the sheet pan and sprinkle with Kosher salt, then rub the cut side of squash around on the sheet pan to collect some of the salt and oil.
• With a pastry brush, collect some of the salt and oil from the pan, and brush the insides of each butternut squash.
• Place cut side down on sheet pan and place into oven.
• Set kitchen timer for 45 min. Check with a fork into thickest portion (narrow part). Squash is done when fork inserts easily with no resistance. It may take up to 1 hour depending on how large each butternut squash is.

Third – Blend the butternut squash

• Next, using a spatula (an extra-long one works best), carefully flip squash over so flesh side is up. Allow it to cool for 5-10 minutes.
• Using a large spoon, scoop the squash and transfer it into a large bowl. The flesh should be very soft and nearly fall apart as you remove it from the skin.
• If making two butternut squashes, add 1/2 to 1 tsp of table salt (or to your taste) and butter or vegan butter.
• Next, using an immersion blender, begin blending with gentle up-and-down motions. Be careful not to lift the blender above the level of the ingredients while blending, as this can cause a messy splatter (trust me, I’ve learned the hard way!).
• Then add 1 Tbsp. of brown sugar and 1 tsp. cinnamon to the mixture.
• Halfway through blending, pour in 1/8 to 1/4 cup of half-and-half. This will add a touch of smoothness and creaminess without significantly increasing the fat content. If you prefer a thicker consistency, use less cream. Continue blending until smooth and fully combined.

Next – Season to taste

• The finished blended squash will have a thick, smooth puree consistency. Taste it and adjust the seasoning as needed—add more salt, cinnamon, or a touch of sweetness if desired. Remember, this is your recipe, so feel free to tailor it to your taste!

Finally – Enjoy!

• Give it a quick stir to ensure everything is well blended, then pour the mixture into a serving dish and sprinkle with a little more cinnamon.

Serve it with your favorite meal or enjoy it on its own—it’s that delicious! I could easily eat this all day long and always look forward to the holidays when I get asked to make this tasty dish. Enjoy!

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Alternative ways to enhance a butternut squash recipe :

Here are some alternative ways to make your butternut squash sweeter:

• Add Maple Syrup or Honey: Drizzle a bit of maple syrup over the squash before roasting or blending. This will enhance its natural sweetness and add a rich flavor.
• Sprinkle some Nutmeg: This warm spice, like the cinnamon, can bring out the squash’s natural sweetness. Add it during the blending process for an extra layer of flavor.
• Try adding some vanilla Extract: Adds a subtle sweetness and aromatic flavor
• Include coconut sugar or agave nectar: If you prefer a healthier option, try coconut sugar or agave nectar. Both are less processed but still add the sweetness you’re craving.
• Roast some apples or pears: Roasting apples or pears with the squash will add a fruity sweetness that complements the squash’s flavor. Simply blend them together after roasting.

Here are some alternative ways to make your butternut squash savory:

• Use Olive Oil: Instead of butter, drizzle a little olive oil into the squash before blending. This will add richness and a slightly savory depth.
• Add Garlic: Roasted garlic or sautéed garlic can add a savory depth of flavor
• Season with salt and pepper: Simply add salt and freshly ground black pepper to taste. These basic seasonings can bring out the natural savory flavor of the squash.
• Mix in onion: Sauté onions until they are caramelized and blend them into the squash. The sweet and savory combination will create a deeper flavor profile.
• Thyme or Sage: Add some classic herbs like thyme or sage – they pair well with butternut squash for a fragrant, earthy taste.

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Frequently Asked Questions:

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Rebecca’s 7 Tips For Success:

• Choose a ripe, high-quality squash – Look for a butternut squash with a deep tan color and a firm, unblemished skin. The flesh should be dense and slightly heavy for its size, indicating it’s ripe. *** A well-ripened squash will be naturally sweeter and yield a better flavor.
• Use high heat for roasting – Roasting at a higher temperature will caramelize the natural sugars in the squash, giving it a rich, sweet flavor.
• Season and brush with oil before roasting – Make sure you season the cut side of the squash with Kosher salt and avocado oil before placing onto sheet pan.
• Check for tenderness using a fork or tip of sharp knife – The squash is done when it’s fork-tender and there is no resistance when fork is inserted. Depending on the size of the pieces, this can take about 45 minutes – 1 hr. depending on size.
• *** Use an immersion blender – It will simplify the blending process, will give you greater control of the consistency, and it’s convenient and easy to use. I love mine and use it often. See affiliate link for information on how to purchase if interested.
• Let it cool before pureeing – Allow the roasted squash to cool slightly before handling it. This makes it easier to scoop out the flesh when roasting it in halves and helps prevent burns.
• Make it in advance – This is a great recipe since it can be made a day ahead, so you save time the day of the event. Just rewarm in the microwave, stir, and serve.

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