151 Reviews of Caramelized Butternut Squash

From: Tebo

On Oct 17, 2005

I've been roasting just about any veggie except squash. . . until now!! These were really good. I used olive oil instead of butter and a little less sugar as the squash were plenty sweet on their own. Great veggie dish. Thanks Pianolady.

From: MizzNezz

On Nov 9, 2006

I loved this! My DH went bonkers! We've found out he has type 2 diabetes, and it's been hard to adjust some recipes. This one was easy. I used a mixture of Splenda and brown Splenda, followed cooking directions as posted. It worked really well. He told me not to lose this recipe.

From: Chef Danielle of SATX

On Oct 13, 2006

I love this recipe, I also got it from The Barefoot Contessa show. It's the most favorite squash recipe in my family. There are two things that I do add to mine when I make it. Try adding 1/4 tsp cinnamon and 1/4 tsp ground nutmeg. It enhances the taste and aroma of the dish. If you have any leftovers (which hardly ever happens) you can use them to make wonderful Butternut Breakfast Patties. My godkids love them.

From: ms_bold

On Jan 1, 2005

The roasting brings out the wonderful sweetness of the butternut squash. This is an excellent side dish that would compliment many meals. I reduced the amount of brown sugar slightly and the dish was still scrumptious.

From: Nicola Sheppard

On Jun 1, 2006

I generally roast butternut squash with a little olive oil and seasoning so this recipe got me thinking! I still used a little olive oil but butter too this time and instead of sugar I used a drizzle of Canadian organic maple syrup. It was amazing, it brought out the taste of the squash without being too sweet and disappeared off the plates of my 3 boys very quickly! Pan was a mess, but hey! That's what dishwashers are for!!!

From: tpr3cats

On Dec 4, 2005

I have to agree with everyone, this is the best butternut squash recipe ever! I keep planning to bring my mom leftovers, but I just reheat them for myself. I line my pan with aluminum foil, and spray with cooking spray. This gives me great carmelization, with no cleanup. Thanks for converting a non-veggie lover!

From: MsPCGenius

On Oct 11, 2006

My first foray into cooking butternut squash as I received some from my grandfather's garden. Very tasty! I also lined my pan for easy clean up and mixed ingredients in a bowl before transfering to pan. I would make again, but cut back on the butter.

From: Chef #596689

On Sep 25, 2007

I cut the recipe in half, but it was delicious!!! I did have to cut the cooking time down also, but that may have been due to my squash peeling method. I put the entire squash into a pot of already boiling water for about 5-6 minutes. This cooks the squash a little and makes the skin very soft. After removing the squash, I cut off the ends, scooped out the seeds, and used a knife to peel it. This was my first time trying butternut squash, but it will now be a staple. And to think, I hated squash as a child!

From: Fine'n Dandy

On Dec 13, 2007

My Sis and a friend came for the Thanksgiving weekend and I prepared this dish one day ahead for them. Honestly everyone went crazy for this — so that on Sunday, my guests and I were in the kitchen, whipping up another batch. This is the only way I'll bake squash or pumpkin. I must say, I sprinkled cinnamon and a dash of nutmeg on top before baking. Thanks!

From: Monicaeh

On Oct 19, 2008

10 Stars... This was our first time eating Butternut Squash. To make this easier, I bought the ready to use butternut squash from Costco. I melted the butter and added sea salt, pepper and brown sugar in a small pot. I then added squash cubes into the warm melted mixture, coated each piece, then placed into a baking pan. Everyone including the 3 yr old asked for seconds. Great Recipe!! Also, good for 1st time butternut squash eaters.