Baked Maple and Brown Sugar Butternut Squash

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/2/19
Baked Maple and Brown Sugar Butternut Squash
The Spruce
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
191 Calories
6g Fat
36g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 191
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 37mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Protein 2g
Calcium 98mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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Ingredients

  • 2 pounds butternut squash (about 1 medium squash)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar (packed)
  • 3 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • Dash nutmeg

Steps to Make It

  1. Gather the ingredients.

    Baked Maple and Brown Sugar Butternut Squash Ingredients
    ​The Spruce 

  2. Heat oven to 350 F.

    Lightly grease a large baking pan or spray with nonstick cooking spray.

    Baking pan
     The Spruce

  3. Peel the squash with a vegetable peeler, scoop out seeds, and cut the squash into 1/2 to 1-inch cubes.

    Cubed butternut squash
     The Spruce

  4. Put the cubed squash in a large bowl.

    Cubed squash in a bowl
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  5. Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt, and nutmeg until hot and the butter has melted.

    Maple syrup and brown sugar mixture
     The Spruce

  6. Drizzle the syrup over the squash cubes and stir gently to coat.

    Butternut squash and syrup mixture in a bowl
     The Spruce

  7. Transfer the squash to the prepared baking dish.

    Cubed squash and syrup mixture on a baking sheet
    The Spruce

  8. Cover the dish with foil, and bake for 30 minutes.

  9. Remove the foil, stir the squash gently, and bake uncovered for about 15 minutes longer, or until squash is tender.

    Covering squash with foil
    The Spruce

  10. Serve this squash with a baked ham dinner or with pork, beef, or sausages.

    Baked Maple and Brown Sugar Butternut Squash
     The Spruce

  11. Enjoy!

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.

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