Baked Maple and Brown Sugar Butternut Squash Recipe

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 06/27/22
Tested by Noah Velush-Rogers
Baked butternut squash on a plate.

The Spruce/Cara Cormack
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
177 Calories
6g Fat
33g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 177
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 108mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 18%
Total Sugars 19g
Protein 1g
Vitamin C 23mg 114%
Calcium 86mg 7%
Iron 1mg 6%
Potassium 472mg 10%
*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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“Butternut squash is such a perfect comfort vegetable, the dish brings out that exact feeling of sweetness we all want from everyone’s favorite winter squash. In my opinion this pairs best with a well seasoned pork dish for the best experience to really compliment the nutty flavor.” —Noah Velush-Rogers

Baked Maple and Brown Sugar Butternut Squash/Tester Image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 2 pounds butternut squash, about 1 medium squash

  • 1/4 cup maple syrup

  • 1/4 cup brown sugar, packed

  • 3 tablespoons unsalted butter

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon pure vanilla extract

  • Salt, to taste

  • 1/4 teaspoon nutmeg

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make baked butternut squash.

    The Spruce/Cara Cormack

  2. Position a rack in the center of the oven and heat to 350 F. Lightly spray a large rimmed baking sheet with cooking spray.

    Greased baking sheet.

    The Spruce/Cara Cormack

  3. Peel the squash with a vegetable peeler. Scoop out seeds and cut the squash into 1/2 to 1-inch cubes. Put the cubed squash in a large bowl.

    Chopped raw butternut squash in a glass bowl.

    The Spruce/Cara Cormack

  4. Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt to taste, and nutmeg until hot and the butter has melted. Drizzle the syrup over the squash cubes and stir gently to coat.

    Butternut squash tossed with seasonings.

    The Spruce/Cara Cormack

  5. Transfer the squash to the prepared baking sheet. Cover the baking sheet with foil, and bake for 30 minutes. Remove the foil, stir the squash gently, and bake uncovered for about 15 minutes longer, or until the squash is tender.

    Uncooked butternut squash on a baking sheet.

    The Spruce/Cara Cormack

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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