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Roasted Butternut Squash


This reminds me of the sweet potatoes with marshmallows everyone has on their Thanksgiving table - sweet & savory all in one. Delicious!!

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  • 1 Butternut Squash
  • 1/4 - 1/2 c Brown Sugar
  • 6 T Butter
  • 2 T Maple Syrup
  • Cinnamon to taste
  • Salt to taste



Step 1

- Preheat oven to 350ºF.

- Cut the squash in half, lengthwise, and clean.

- Put the squash, cut side down, on a sheet pan sprayed with non-stick spray. Bake for 30 minutes.

- Turn the squash over and bake for another 30 minutes. It is done when you can easily insert a fork/knife into the center. It should feel similar to a baked potato.

- Allow the squash to cool enough to handle.

- Cube the squash. (You can decide if you want to keep the skin on or off.) Mix all of the ingredients in a large bowl.

-Serve warm and enjoy!

**You could also add raisins, nuts, or the seeds from the squash itself (roasted) to the mixture to liven it up a bit. :-)

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