Caramelized Butternut Squash

"This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by julie r. photo by julie r.
photo by Probably This photo by Probably This
photo by breezermom photo by breezermom
Ready In:
1hr 10mins




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

Questions & Replies

  1. Could this be made a day ahead?


  1. This was delicious! Please be aware though, if you have never dealt with butternut squash (like me!), that you should wear plastic gloves when peeling or dicing. The squash made my hands swell and peel like acid had touched them. Apparently this is common with uncooked butternut squash. The recipe turned out great though and I will make it again (with the gloves this time!)
  2. Being the daughter of a vegetable farmer I would say I have enjoyed my fair share of squash but this wasn't the best. Butternut squash really doesn't need to be peeled, it really is a total waste of your time. Mine didn't really caramelize, but I know that has to do with proportions so I am assuming I was a little off with the butter. My advice to others would be leave the skin on and add a touch of a spice of your choosing.
  3. Whenever I make squash in this manner, I always balance the wonderful sweetness with a little cayenne pepper and often some walnuts. Yum
  4. Very good! I used salted butter and cut the salt down to one teaspoon. Also used one teaspoon of pepper. I felt the eight tablespoons of butter was to much, I will cut it down to 6 tablespoons next time.
  5. Wow! Where have I been that I haven't seen this recipe until today. I was going to make the same old boring squash in the oven, but saw this and decided to try it. It looked beautiful before I cooked it, but I wasn't sure how great it would be when finished. Well, it was amazing! It takes more time to prepare, but after having this way, I will never be able to go back. I cut the recipe in half for one large squash and it was perfect. Even used a bit less butter. Already thinking about making it for Thanksgiving. Thanks for posting!


  1. This is a truly amazing recipe. The squash was perfect and not too sweet. I tossed it with some angel hair pasta, cotija cheese, and fresh parsley to make a quick lunch and it was so so so good!
  2. Cut the butternut squash into smaller pieces to bake faster.
  3. Line the baking sheet with heavy duty aluminum foil to greatly reduce clean-up.
  4. Delicious?.I used extra virgin coconut oil instead of butter, 1 tsp salt and 1 tsp of pepper. My husband and son loved it!!
  5. This recipe is AWESOME!!! I used olive oil instead of butter to cut the fat some. I made this Sunday and my squash hating family gobbled it up. They thought they were eating sweet potatoes lololol. I'm glad you posted so I won't have to.



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