Roasted Squash Brown Sugar Butter (Printable)

Tender roasted squash halves glazed with sweet brown sugar butter for a comforting autumn side dish.

# What You'll Need:

→ Squash Preparation

01 - 2 medium acorn or butternut squash
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Brown Sugar Butter Glaze

05 - 4 tablespoons unsalted butter, softened
06 - 3 tablespoons brown sugar, packed
07 - 1/2 teaspoon ground cinnamon
08 - Pinch of ground nutmeg

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper to facilitate cleanup.
02 - Halve the squash lengthwise and scoop out the seeds using a large spoon.
03 - Brush the cut sides of the squash generously with olive oil. Season with kosher salt and freshly ground black pepper.
04 - Place the squash halves cut side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is tender when pierced with a fork.
05 - While the squash roasts, combine the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl. Mix until smooth and well incorporated.
06 - Remove the squash from the oven. Carefully flip the halves so the cut side is facing up. Spoon the brown sugar butter mixture evenly over each squash half.
07 - Return the squash to the oven and roast for an additional 5 to 7 minutes until the butter is melted and bubbly.
08 - Transfer the squash to a serving dish. Serve hot, spooning any remaining glaze from the baking sheet over the top.

# Expert Advice:

01 -
  • It tastes indulgent but comes together in under an hour with minimal prep.
  • The squash gets creamy and tender while the brown sugar butter becomes this melted, caramelized treasure you'll want to scrape off the pan.
  • Works as a weeknight side or fancy enough for a holiday table without any stress.
02 -
  • Don't skip the second roast after adding the butter—those extra few minutes transform the glaze from melted to caramelized, and that's where the flavor deepens.
  • If your squash is especially large, give it the full 40 minutes on the first roast or it'll still be tough in the middle when you're ready to eat.
03 -
  • Use a sharp chef's knife and let the weight of the blade do the work when cutting the squash—pushing too hard is how people slip.
  • If your butter is cold, soften it to room temperature before mixing with the sugar so everything combines smoothly without lumps.

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