The air is brisk, the leaves are changing, and pumpkin spice lattes are back at your neighborhood Starbucks! We all know what that means… Fall is here!! Yes, I am excited because I have been waiting a full year to share this simply delicious and nutritious Sugar and Spice Butternut Squash!
Okay, so, when I say this recipe is simple I mean the simplest thing I have made in a long time! The trickiest part of this Sugar and Spice Butternut Squash is the Hassel backing it but honestly, you don’t have to do that. I do it because it makes it easier to serve.
If you haven’t had butternut squash and are afraid to try something new here are my thoughts on this wonderful winter squash. Besides being simple to make it is also very versatile. Many chefs make soups with it, put it in ravioli, even spiralize it and substitute it for pasta. The flavor is sweet and slightly earthy. The texture is smooth and velvety. It is by far one of the better squashes out there.
When making this Sugar and Spice Butternut Squash I opted for whole herbs compared to ground. When cooked covered in the oven it makes these flavors very subtle instead of pungent. I don’t add the brown sugar until the last 5-7 minutes because I like a nice candied coat on the outside compared to, if you put it on in the beginning, it would be closer to burned and charred sugar.
This amazing side dish is great for the upcoming holiday season or just a simple side for Sunday Family Night Dinner. I promise you will love this sugar and spice butternut squash and if you are not in fall mode you will be after your first bite!
Sugar and Spice Butternut Squash
Ingredients
- 1 butternut squash about 3 lbs
- 3 tbsp olive oil
- ½ tbsp salt
- 4 Cinnamon Sticks
- 2 Bay Leafs
- 4-6 Whole Allspice Berries
- ¼ tbsp ground nutmeg
- 2 tbsp dark brown sugar lightly packed
Instructions
- Pre-heat oven to 400 degrees F
- Cut the butternut squash in half, remove the seeds with a spoon, then use a peeler to peel the skin off the butternut squash. Now, for the time-consuming part. Place the butternut squash cut side down on a cutting board then place each butternut squash between two chopsticks then slice thin, even slices throughout each butternut squash about 1/8-1/4-inch-thick pieces. (The chopsticks will keep you from slicing through the butternut squash)
- Place butter squash on a nonstick sprayed baking dish. Drizzle over the butternut squash with olive oil. Sprinkle the top of each butternut squash halves with nutmeg. Place the cinnamon, allspice, and bay leaves in the dish with the butternut squash. Cover baking dish with foil and seal tightly.
- Place butternut squash into the oven to bake for 45 minutes.
- Remove butternut squash from the oven and sprinkle the top with the brown sugar trying to make it as even as possible. Place back in the oven and bake for another 7-10. Squash should be tender in the middle and glossy on the outside when done.
- Allow the butternut squash to cool slightly before serving
Nutrition
Oh wow this looks so good! Totally saving this recipe! I love squash and all fall recipes so this is right up my alley!
Thank you so much!! I hope you enjoy
This looks so good! I don’t think I’ve ever had butternut squash before. I would love try this version (or a similar one) someday.
I just tried it for the first time last year and I have fallen in love with it!! I really hope you do too!
YUM! This looks delish! I love fall recipes like this one and will give it a try! Thanks so much!
There is just something about fall dishes… right!?
This looks and sounds delicious! I’m craving butternut squash1
Thank you!
Loving how easy and simple this recipe is! It looks absolutely delicious too. Perfect for fall!
-Jennifer
https://maunelegacy.com
Gosh this looks like a fantastic autumn vegan dish! So seasonal 🙂 🙂
I really hope you enjoy!!I am glad I could work out some more vegan dishes for you!
I love butternut squash this time of year! This recipe looks so delicious, too!
Thank you!! Butternut squash is truly amazing isn’t it!
Looks delicious – and I never thought of slicing the squash like this! Great idea! I’ve already saved the recipe (love the print option) and I think this will definitely be on the Thanksgiving menu!
Thank you so much!! We just converted everything to printout form this year so I am so happy it is working out! I really hope you enjoy this dish and if you are looking for more wonderful Thanksgiving dishes we have a few lists coming in the next few weeks.
I only knew this kind of recipe with my baby’s food lol. I’ll surely try this for the kids to try!
Hahahaha!! That was totally me a few years ago then I made some and thought hey why not try it now I am hooked and it is so nutritious!
I just roasted squash last weekend for my baby as first foods but then became greedy and used half of it to make soup, so bad of me. This looks so good and will be trying this weekend.
Not bad of you at all!! Half of a squash is a ton of baby food (used to do the same for my kids), plus mommy needs to stay healthy too and squash is great for that! I hope you have a great weekend!
That looks super yummy. I am definitely going to have to try that out!
Thank you!! I really hope you enjoy!
Oh my! This looks amazing!
Thanks
I have never eaten butternut squash before, but this looks SUPER delicious and pretty simple! Thanks for sharing this! Definitely saving!
You must try!! It is a total game changer in the squash world… sweet and smooth absolutely delicious no matter how you prep it!
This looks so dang delicious. I love the sweet and slightly savory flavor.
I really hope you enjoy and to make prep easier you can always by the cut up chunks and used ground spices instead! Just as delicious!
I love butternut squash. And combined with cinnamon, my favorite spice ever (just ask my boyfriend–I put it in everything), it sounds divine!
Okay since you put cinnamon in everything I must ask… Have you put it in Chili? I heard it is amazing, but never really talked to someone that has directly tried it.
I tried it in vegetarian chili once and yes, it was really delicious. Now that you mention it, I should try it again!
I also love to add sweet potatoes to my vegetarian chili and they are both great with black beans in enchiladas!
This. Sounds. AMAZING! I really need to try this. 🙂
Kasey Ma
thestylewright.com
Thank you!!