This baked butternut squash is a warm and cozy dish that’s perfect for fall. The sweet cinnamon butter drizzled on top makes it simply irresistible!
Honestly, the smell while it bakes is like a hug for your kitchen! I love serving this sweet treat as a side dish or even as a dessert. Super easy and oh-so-good!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! You can substitute with acorn or pumpkin if butternut isn’t available, but the flavor will differ slightly. I find butternut has a creamy texture that’s just perfect for baking.
Butter: Unsalted butter is ideal because you can control the salt level. If you prefer a dairy-free option, coconut oil or plant-based butter works very well. Just keep the flavors simple!
Cinnamon: Ground cinnamon gives warmth and depth to the squash. If you want to switch it up, try pumpkin pie spice or nutmeg for a different flavor twist.
Brown Sugar: This is optional, but it enhances sweetness. If you’d like a healthier choice, consider maple syrup or honey. Just reduce the amount slightly since they’re sweeter than brown sugar.
Fresh Herbs: Thyme or rosemary adds an aromatic touch. If fresh isn’t available, dried herbs will work too. Just use about a third of the amount since dried herbs are more concentrated.
How Do I Roast Butternut Squash to Perfection?
Roasting butternut squash can be tricky, but with a few simple steps, you’ll get a tasty result every time. Here’s a breakdown:
- Preheat your oven properly to ensure even cooking. 400°F (200°C) is perfect for caramelizing the sugars in the squash.
- Don’t rush the cutting! Halve the squash carefully to expose the flesh. This helps it cook evenly.
- Melted butter and spices should be generously brushed on the squash for maximum flavor. Make sure to coat it well.
- Roasting time can vary based on the size of your squash. Keep an eye on it after 40 minutes to avoid overcooking.
- Toasting pumpkin seeds adds a crunchy contrast. Add them toward the end of the roasting time to prevent burning.
Taking these steps will help you achieve perfectly roasted, tender, and delicious butternut squash every time!
Baked Butternut Squash With Cinnamon Butter
Ingredients You’ll Need:
For the Squash:
- 1 medium butternut squash (about 2-3 pounds), halved and seeded
For the Cinnamon Butter:
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar (optional, for extra sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary (optional)
For Garnish:
- 2 tablespoons pumpkin seeds or pepitas
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 45-55 minutes for baking, so plan for about 1 hour total. It’s a simple process, and the end result is so worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will help the squash roast perfectly, caramelizing its natural sugars.
2. Prepare the Squash:
Carefully cut the butternut squash in half lengthwise and scoop out the seeds using a spoon. Pull any stringy bits out to make it nice and clean.
3. Arrange on a Baking Sheet:
Place the squash halves cut side up on a baking sheet or in a roasting pan to catch all the delicious juices.
4. Make the Cinnamon Butter Mix:
In a small bowl, combine the melted butter, ground cinnamon, brown sugar (if you’re using it), salt, and black pepper. Mix it all together until well combined.
5. Brush with the Mixture:
Using a brush or a spoon, coat the cut sides of the butternut squash generously with the cinnamon butter mix you just made.
6. Add Fresh Herbs:
If you’re using fresh thyme or rosemary, sprinkle it over the squash now. It adds a beautiful aroma and flavor!
7. Roast:
Slide your baking sheet into the preheated oven and roast the squash for about 45-55 minutes. You’ll know it’s done when a fork slides easily into the flesh.
8. Toast the Seeds:
About 10 minutes before the squash finishes, sprinkle the pumpkin seeds over the top. They’ll get a lovely toasted flavor while the squash finishes cooking.
9. Cool and Serve:
Once done, take the squash out of the oven and let it cool for just a few minutes. Then, serve it warm, spooning any melted cinnamon butter from the pan over each piece for extra flavor.
10. Enjoy!
This baked butternut squash is a perfect side dish for your fall meals or even a light dessert. The sweetness of the cinnamon butter pairs beautifully with the natural flavors of the squash. Enjoy every bite!
Can I Use Other Squash Varieties?
Absolutely! While butternut squash is the best choice for its flavor and texture, you can also use acorn squash or even pumpkin. Just keep in mind that cooking times may vary slightly depending on the type of squash.
How Do I Store Leftover Baked Butternut Squash?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place it in the microwave or warm it in the oven until heated through. You can add a bit of butter or drizzle some extra cinnamon for a fresh taste!
Can I Make This Recipe Vegan?
Yes, you can easily make this dish vegan! Substitute the unsalted butter with a plant-based butter or coconut oil, and it will taste just as delicious.
How Can I Customize the Flavor?
Feel free to mix up the spices! Instead of cinnamon, you can use nutmeg or ginger for a different flavor profile. You could also add a splash of maple syrup for more sweetness or even a pinch of chili powder for a spicy kick!
