Caramelized Butternut Squash

This is the savory, caramelized squash we’ll be making on repeat from late summer through autumn, every year. You can use the end product as a delicious side dish, toss with market greens and your favorite salad fixins, blend with veggie stock and coconut cream for a seasonal soup, or use it to make my Butternut Squash Salad with Quinoa and Feta. There’s no losing here, folks.

Why This Recipe Is Amazing

I love a recipe that starts with really simple ingredients and transforms them into something extra special. Squash on its own isn’t something we often hear people rave about – but this approach to bringing it to life might be part of a quiet mission to change that. 

Caramelized Butternut Squash

Amber Dawn | The Host Notes

This is the savory, Caramelized Butternut Squash I’ll be making on repeat from late summer through autumn, every year. Use the end product as a delicious side dish just as it is, toss with market greens and your favorite salad fixins, blend with veggie stock and coconut cream for a seasonal soup. Enjoy!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 82 kcal

Equipment

• Baking sheet
• Parchment paper
• Vegetable peeler or paring knife
• Chef's knife
• Spoon
• Large mixing bowl
• Wooden Spoon
• Metal Spatula

Ingredients

  

1x2x3x

• 2 pounds cubed butternut squash
• 2 Tablespoons light olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried rosemary
• 1 Tablespoon Denissimo Dark Balsamic vinegar or other aged or reduced balsamic

Instructions

 

• Line a baking sheet with parchment paper and preheat the oven to 425F.
• Rinse and dry the butternut squash. Use a sturdy vegetable peeler or a sharp paring knife to carefully remove the skin. Using a chef’s knife, cut the squash in half, length-wise, and use a metal spoon to remove the seeds and stringy bits.
• Cut the squash into approximate 1-inch cubes and add them to a large mixing bowl.
• Add the olive oil, salt, black pepper, and rosemary to the squash and use your hands to combine. Coat the squash cubes in the oil and spices evenly.
• Pour the squash mixture onto the prepared baking sheet, allowing space between the cubes so they can caramelize in the oven. If they are too crowded, they will steam and create too much moisture and will not brown or caramelize.
• Bake for 30 minutes, remove from the oven and use a metal spatula to gently flip the squash cubes and return to the oven for another 10 minutes or until medium golden brown.
• Drizzle the aged, dark balsamic vinegar over the warm squash and gently stir around on the baking sheet to coat them. Allow to cool for about 5 minutes before serving. Enjoy!

Notes

• While I prefer using fresh when possible, using store-prepped butternut squash helps if you’re looking to shorten prep time for this dish.
• If you don’t have aged balsamic vinegar, mix 2 teaspoons of any regular balsamic vinegar with 1 teaspoon of honey. Use this in place of the dark, aged balsamic vinegar.
• This makes a great side dish for holiday meals or can be a hearty component to a salad. Try serving alongside turkey or chicken wings at Thanksgiving dinner. This is also delicious with meatloaf or barbecued ribs.
• Squash varies quite a bit, so substitute the butternut with caution. You can use honeynut squash here as well as sugar pumpkin for a similar result. If you’re looking for a delicata squash recipe, I have you covered!

Nutrition

Calories: 82kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 150mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 12055IUVitamin C: 24mgCalcium: 55mgIron: 1mg

Keyword Autumn, Butternut Squash, Squash, Thanksgiving

Tried this recipe?Let us know how it was!

This butternut squash is beautiful on it’s own and can be used in a variety of ways, making it a great meal-prep companion. I love to use it as a side dish, just as it’s prepared here, as well as in a number of salads, grain bowls, and soups and curries – it’s really quite versatile.

Here’s What You Need To Make It!

2 pounds cubed butternut squash

2 Tablespoons light olive oil

½  teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried rosemary

1 Tablespoon Denissimo Dark Aged Balsamic OR 2 teaspoons traditional balsamic vinegar + 1 teaspoon honey

How to Make Caramelized Butternut Squash

I’ve taken two pounds of peeled and cleaned butternut squash and cubed it into about one-inch cubes. They don’t need to be perfectly identical, but being similar in size helps with even-roasting. The squash cubes are tossed in a generous pour of olive oil, kosher salt, and dried rosemary. That’s it. It’s so simple, you might be thinking, “this is underwhelming…” Just wait, friend. Just wait.

After baking at 425F for about 40 minutes, these cubes of butternut turn golden brown and nearly melt in your mouth. These are tossed with the balsamic vinegar to create a sweet, savory side – and my favorite kind of decadence. The best part? They are delicious warm from the oven, at room temperature (this is when I like them best – the flavors really seem to shine.) Here’s a more detailed breakdown:

Step-By-Step

Step 1: Line a baking sheet with parchment paper and preheat the oven to 425F.

Step 2: Rinse and dry the butternut squash. Use a sturdy vegetable peeler or a sharp paring knife to carefully remove the skin. Using a chef’s knife, cut the squash in half, length-wise, and use a metal spoon to remove the seeds and stringy bits.

Step 3: Cut the squash into approximate 1-inch cubes and add them to a large mixing bowl.

Step 4: Add the olive oil, salt, black pepper, and rosemary to the squash and use your hands to combine. Coat the squash cubes in the oil and spices evenly.

Step 5: Pour the squash mixture onto the prepared baking sheet, allowing space between the cubes so they can caramelize in the oven. If they are too crowded, they will steam and create too much moisture and will not brown or caramelize.

Step 6: Bake for 30 minutes, remove from the oven and use a metal spatula to gently flip the squash cubes and return to the oven for another 10 minutes or until medium golden brown. 

Step 7: Drizzle the aged, dark balsamic vinegar over the warm squash and gently stir around on the baking sheet to coat them. Allow to cool for about 5 minutes before serving. Enjoy!

Frequently Asked Questions

Q: What if I don’t have aged balsamic vinegar? What can I use instead?

A: No problem. Mix 2 teaspoons of any regular balsamic vinegar with 1 teaspoon of honey. Use this in place of the dark, aged balsamic vinegar. 

Q: What should I serve with Caramelized Butternut Squash?

A: This makes a great side dish for holiday meals or can be a hearty component to a salad. Try serving alongside turkey or chicken wings at Thanksgiving dinner. This is also delicious with meatloaf or barbecued ribs.

Q: Can I use a different type of squash?

A: Squash varies quite a bit, so substitute with caution. You can use honeynut squash here as well as sugar pumpkin for a similar result. If you’re looking for a delicata squash recipe, I have you covered!