Carmelized Butternut Squash

by Angela Stanford

As we transition into fall, here is simply delicious recipe for one of my seasonal favorites from the garden – butternut squash. Acorn squash will also give you the same tasty results. Enjoy!

Caramelized Butternut Squash

2 medium Butternut Squash (4 to 5 pounds total)
6 Tbsp Earth Balance or Unsalted Butter, melted and cooled
3 Tbsp Maple Syrup
½ tsp Kosher Salt
1/2-1 tsp Fresh Ground Black Pepper


  1. Preheat the oven to 400°F.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds.
  5. Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. Adjust seasonings if needed.
  11. Serve hot.

Adapted from a recipe from the Barefoot Contessa

Cook’s Notes:


For DAIRY FREE variation, use Earth Balance instead of butter


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