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
- 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
- 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