brown sugar & cinnamon butternut squash

★★★★★ 3 Reviews
Cowgirl67 avatar
By Holly Grier- Wallace
from OTISCO, IN

I love butternut squash just about any way. But with brown sugar, butter, and cinnamon, it's sinfully delish!

Blue Ribbon Recipe

What a super simple way to cook butternut squash. The brown sugar and cinnamon enhance the natural flavor of the squash. Once baked, the butter and natural juices puddle in the center of the butternut squash. Perfect dipping and to get all the sweet goodness. We used the oven method, but microwaving the squash is just as simple.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 2-4
prep time 10 Min
cook time 20 Min
method Microwave

Ingredients For brown sugar & cinnamon butternut squash

  • 1
    butternut squash (or 2 if you are serving a lot of folks)
  • 3-4 Tbsp
    butter
  • 3/4 c
    light brown sugar
  • sprinkle of cinnamon to taste
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How To Make brown sugar & cinnamon butternut squash

Test Kitchen Tips
If you use the oven method, we recommend lining your pan with foil. The sugars drip off and burn on the pan and that will help with clean up.
  • 1
    Cut the butternut squash lengthwise in half. Remove the seeds (I dry the seeds on paper towels and replant them the next year)!
  • 2
    Lay the halves on a microwave-safe plate or baking sheet and dot with a generous amount of butter,
  • 3
    Sprinkle plenty of brown sugar in the center and up the neck of the squash and sprinkle with cinnamon.
  • 4
    Oven Directions: Place in a deep baking dish or baking sheet lined with foil and coated well with a non-stick spray. Bake at 375 degrees for 30 minutes and then check for tenderness. You may need to bake another 10-20 minutes depending on the size of your squash.
  • 5
    Microwave Direction: The microwave is just a fast and easy alternative (and it still tastes delicious). Place in microwave and cover with a microwave cover (or you can use paper towels. I would stick toothpicks in the squash to raise the towels up enough so they don't stick to the sugar). Cook for 10 minutes and check the squash for tenderness. Cook for another 8-10 minutes or until all of the butter and sugar is melted and the squash is soft.
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