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–+ servings
Finished butternut squash

The Best Butternut Squash Recipe with Brown Sugar & Cinnamon

Rebecca Reppucci
Roasted butternut squash is blended into a creamy, velvety dish with the warm sweetness of brown sugar and a hint of cinnamon. Perfect as a comforting side dish or a flavorful fall-inspired treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish, vegetable
Cuisine American
Servings 12
Calories 113 kcal

Equipment

Ingredients
  

  • 2 butternut squash (or 1 depending on how much you are making)
  • 2 Tbsp. Avocado oil (perfect for high heat roasting as it has a smoke point of 540 deg. F)
  • Kosher salt
  • table salt
  • 3 Tbsp. butter (or vegan butter which is what I used in this butternut squash recipe)
  • 1 Tbsp. brown sugar
  • ½ tsp. cinnamon (or more depending on personal preference)
  • ⅛ cup half & half (or ½ cup but add in increments (may get too thin))

Instructions
 

Prepping the Butternut Squash

  • Preheat oven to 425 °F & collect your ingredients. ***Tip - 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 2 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.

Season & Roast

  • Drizzle the 2 Tbsp. 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 . Pierce 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.

Blend the Squash

  • Remove the dish from the oven and place it on a heatproof surface to cool slightly.
  • 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 flesh 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 squash, add 1/2 to 1 tsp of table salt (or to your taste) and 3 Tbsp. 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. brown sugar and ½ tsp. cinnamon (to 1 tsp. per preference) to the mixture.
  • About halfway through blending, pour in⅛ cup half & half 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. The finished blended squash will have a thick, smooth puree consistency.

Season To Taste

  • Taste and adjust the seasoning as needed—add more salt, cinnamon, or a touch of additional sweetness if desired. Remember, this is your recipe, so feel free to tailor it to your taste! Enjoy your creation!

Notes

    • 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. 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.

YOUR OWN NOTES

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Nutrition

Calories: 113kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 9mgSodium: 31mgPotassium: 447mgFiber: 3gSugar: 4gVitamin A: 13389IUVitamin C: 26mgCalcium: 67mgIron: 1mg

Disclosure

The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.

Keyword brown sugar, butternut squash, cinnamon, creamy, easy, holiday meal
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