Sweet Roasted Butternut Squash

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http://www.funhappinessandlife.com/sweet-roasted-butternut-squashI love the colors and flavors of fall. Butternut squash is no exception. It’s vibrant orange and ability to work well in savory dishes and sweet dishes make it one of my go-to buys at the market. Last week I posted a recipe to make Butternut Squash Pasta. After I chopped up the HUGE squash for the pasta I had about two cups of squash cubes left over.


Instead of making a double batch of the pasta sauce I decided to freeze the cubes and save for another day. Freezing butternut squash is easy. After peeling and chopping just toss the cubes into a freezer bag and suck out the air and pop it in the freezer. I suck out the air with a handy dandy drinking straw, really high tech. Butternut squash can stay in the freezer for 6-12 months!

If you are not making a dish that calls for cubed squash, like this one. You can freeze cooked squash also, either in cube form or puree. Cook the squash, cube or puree the contents. Allow to cool to room temperature and place in containers. Freezer bags or forms work equally well.

The squash was calling to me from the freezer, so I decided to use it up instead of saving for when it’s not in season. See I’m obsessed with this squash! I pulled it out of the freezer the night before to let it thaw slowly in the refrigerator. Otherwise the squash tends to loose it’s form and I wanted it to stay in cubed shape. By the afternoon the next day the squash was ready to use.

http://www.funhappinessandlife.com/sweet-roasted-butternut-squashI assembled my ingredients, took the squash out of the fridge and preheated the oven. This is one of those recipes you can totally play with. The recipe and amounts I am providing is what my taste buds prefer. My husband, Mr. P, has his own favorites. I use extra virgin olive oil, sea salt and pepper, brown sugar and cinnamon. Mr. P prefers melted butter, sea salt, less pepper, brown sugar and no cinnamon. To each their own. Do not be afraid to experiment!

short cuts are welcome

http://www.funhappinessandlife.com/sweet-roasted-butternut-squashTo cut down on clean up, I use the freezer bag that the squash was in and add all the ingredients. This also makes is easy to see that all the cubes are well coated. I line my baking dish with foil to cut down on clean up as well. Due to the sugar content of the ingredients, lining the dish saves clean up time and effort.

The squash goes into the oven for a short time and the results are sumptuous! This is a great side dish and would work well on a holiday table for Thanksgiving or Christmas. The butternut squash is flavorful and soft, and the sugar gives the edges of the cubes just a hint of carmelization.

Sweet Roasted Butternut Squash


  • 3 cups butternut squash
  • 3 Tablespoons olive oil (or melted butter)
  • 2 Tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper


  1. Preheat oven to 425 and move rack to upper middle position.
  2. Prepare pan by lining with foil.
  3. Place all ingredients into container and toss to coat evenly.
  4. Bake/roast butternut squash for 30, rotating pan after 15 minutes for even cooking.
  5. Serve warm.


This recipe can be made from fresh butternut squash. I would increase the baking time to 40 minutes if using fresh squash.


As with all my recipes this one is free of nuts, seeds, gluten and can be dairy free. Hover over any image to save this recipe to your Pinterest page to make for later. If you are interested in more recipes, I post every Tuesday, head to Sign Me Up add your email to my subscription list and you won’t miss a post.

I would love to know how you played with the ingredients to make this recipe your own!