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Roasted butternut squash with brown sugar cut open in pan.

How To Roast Butternut Squash With Brown Sugar

Recipe for making Roasted Butternut Squash with Brown Sugar. Pumpkin seeds, sunflower seeds, some butter and brown sugar are all that's needed.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 200kcal
Author James


  • 2 medium butternut squash
  • 4 tsp butter
  • 4 tsp brown sugar
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/8 tsp black pepper .....optional


  • Heat oven to 400 degrees and place rack in middle.
  • Cut butternut squash in half.  Remove all seeds and pulp.  Arrange on sheet pan.  Cut 1/4 inch deep incisions into squash, so that the butter and brown sugar can get into the squash better.
  • Add 1 tsp of butter and 1 tsp of brown sugar to each squash cavity.
  • Place squash in oven and roast for 50 minutes.  
  • Remove at 50 minute mark and scatter the seeds evenly among the 4 halves.  Season with pepper if desired and place back in oven for 15 more minutes.
  • Remove and with basting brush spread the butter and brown sugar mixture into the full squash.
  • Use fork to check for tenderness.  If fork moves freely and the squash feels nice and tender, they're ready to serve.  If not, place back in oven for 10 minutes more.


Calories: 200kcal