Pan Roasted Butternut Squash: Butternut Bliss

Pan Roasted Butternut Squash: Butternut Bliss

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This simple pan-roasted butternut squash is tossed with a butter, brown sugar sauce and roasted until warm and tender. The perfect side dish to any seasonal fall meal.

A couple of weekends ago, David and I visited the local farmer’s market again. We came home with all kinds of greatness from the farm. Among the items that we purchased was a butternut squash. I decided it was time for us to try one. People rave about them all the time, now we know why, they are delicious!

How to make pan roasted butternut squash:

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!

Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.

Prepare the squash:

First, cut both of the ends of the squash off; discard.

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!

Peel the squash with a vegetable peeler or small paring knife. Once the squash has been peeled, cut it in half lengthwise, then remove the seeds using a spoon to scoop them out.

Cut the squash into ½-inch to 1-inch cubes. For them to cook evenly it is best that the size of the cubes is as uniform as possible. Place the cubes on the prepared baking sheet. 

 

Read more about preparing butternut squash HERE.

 

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish! | TheMountainKitchen.com

Melt the butter in the microwave or on a stove eye. Combine the brown sugar, salt, and pepper in a small bowl, making sure there are no lumps of sugar. Add the melted butter to the sugar; stir well to combine.

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!

Toss squash cubes and the butter/sugar mixture together and spread out in a single layer on the baking sheet.

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!

Roast the squash for 30 to 40 minutes, tossing the cubes now and then to ensure even cooking. Remove from the oven when they squash are tender. Serve warm.

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!

I served the pan roasted butternut squash with some Mustard-Maple Tenderloin and sautéed asparagus. Stay tuned for further recipes and tips!
 
This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!
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Pan Roasted Butternut Squash

This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!
Course Side Dish
Cuisine American
Keyword Butternut Squash, Pan Roasted
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 126kcal

Ingredients

  • 1 medium butternut squash (about 2 pounds)
  • 4 tablespoons unsalted butter melted and cooled
  • cup light brown sugar packed
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.
  • Prepare the squash: First, cut both of the ends of the squash off; discard.
  • Peel the squash with a vegetable peeler or small paring knife. Once the squash has been peeled, cut it in half lengthwise, then remove the seeds using a spoon to scoop them out.
  • Cut the squash into ½-inch to 1-inch cubes. For them to cook evenly it is best that the size of the cubes is as uniform as possible. Place the cubes on the prepared baking sheet.
  • Melt the butter in the microwave or on a stove eye. Combine the brown sugar, salt, and pepper in a small bowl, making sure there are no lumps of sugar. Add the melted butter to the sugar; stir well to combine.
  • Toss squash cubes and the butter/sugar mixture together and spread out in a single layer on the baking sheet.
  • Roast the squash for 30 to 40 minutes, tossing the cubes now and then to ensure even cooking. Remove from the oven when they squash are tender. Serve warm.

Nutrition

Calories: 126kcal | Carbohydrates: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 9mg | Sugar: 6g | Vitamin A: 350IU | Calcium: 9mg | Iron: 0.1mg
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