This baked butternut squash is one of those cozy side dishes that feels right at home on a fall or holiday dinner table. The squash is baked until tender, then combined with butter, brown sugar, and maple syrup before being finished with a buttery, cinnamon-kissed graham cracker topping.
The result is tender, naturally sweet squash with a little bit of crunch on top. It is simple to prepare, but it feels special enough to serve alongside a Sunday dinner, Thanksgiving meal, or other fall gathering.
I especially like that the squash can be baked until tender ahead of time. Once the flesh is scooped out and placed in the baking dish, the rest comes together quickly before it goes back into the oven for that delicious golden topping.
Why We Love This Butternut Squash
- A comforting fall side dish. The combination of butternut squash, maple syrup, brown sugar, cinnamon, and butter is perfect for cooler weather.
- The topping makes it special. Crushed graham crackers add a lightly crisp, sweet topping that pairs beautifully with the creamy squash.
- Simple ingredients. There is nothing complicated here, yet the finished dish tastes like something you put a little extra effort into.
- Easy to make ahead. Bake the squash until tender, scoop out the flesh, and assemble the rest when you’re ready to finish the dish.
- Great for holidays. It makes about 3 cups, making it a nice side dish for a family dinner or holiday meal.
Baked Butternut Squash with Maple and Brown Sugar
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Kitchen Essentials
Ingredients
- 3 Tablespoons Olive Oil
- 1 Butternut Squash
- 1 Teaspoon Salt
- ¾ Teaspoon Black Pepper
- 4 Tablespoons Butter
- 4 Tablespoons Brown Sugar
- 4 Tablespoons Maple Syrup
- 4 Tablespoons Graham Crackers crushed, about 2 crackers
- 1 Tablespoon Ground Cinnamon
Instructions
How to Make Butternut Squash
- Start by preparing a baking sheet with aluminum foil. Drizzle the foil with olive oil and sprinkle generously with salt and black pepper.3 Tablespoons Olive Oil, 1 Teaspoon Salt, ¾ Teaspoon Black Pepper
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet.1 Butternut Squash
- Bake at 350°F for about 45 minutes, or until the squash is tender and can easily be pierced with a fork.
- Assemble the casserole. Once the squash is tender, carefully scoop the flesh from the skin and place it in a lightly greased 9 x 9-inch baking dish. You can also divide it between three or four ramekins for individual servings.
- Top the squash with the butter, brown sugar, and maple syrup. Sprinkle the crushed graham crackers over the top, followed by the ground cinnamon.4 Tablespoons Butter, 4 Tablespoons Brown Sugar, 4 Tablespoons Maple Syrup, 4 Tablespoons Graham Crackers, 1 Tablespoon Ground Cinnamon
- Return the baking dish to the oven and bake for another 10 to 15 minutes, until the butter has melted and the graham crackers are lightly golden.
- Serve warm.
Your Own Private Notes
Notes
Helpful Tips
Choose a ripe butternut squash. Look for one that feels heavy for its size with firm, unblemished skin. A good butternut squash should have a deep, creamy color inside when cut open. Be careful when cutting the squash. Butternut squash can be difficult to cut through because of its firm skin. Use a sturdy knife and a stable cutting board. The squash should be very tender. Since the flesh will be scooped out after baking, it should be soft enough that a fork easily pierces through it. Use regular graham crackers. About two whole graham crackers will provide enough crumbs for the topping. Crush them fairly finely, but leaving a few slightly larger pieces gives the topping some nice texture. Individual servings are a fun option. Dividing the squash among ramekins makes this especially nice for a dinner party or holiday meal.Nutrition
Recipe Variations
- Add chopped pecans: Sprinkle a handful of chopped pecans over the graham cracker topping for extra crunch.
- Use pumpkin pie spice: Replace the cinnamon with pumpkin pie spice for a little more warm fall flavor.
- Make it less sweet: Reduce the brown sugar or maple syrup if you prefer the natural sweetness of the squash to shine through.
- Try a different cracker topping: Crushed vanilla wafers or buttery crackers can be used in place of the graham crackers for a slightly different flavor and texture.
- Add a little heat: A small pinch of cayenne pepper can balance the sweetness with a subtle warmth.
Make-Ahead Option
The butternut squash can be baked and scooped from the skin ahead of time. Place the cooked squash in the baking dish, cover, and refrigerate.
When you’re ready to serve, add the butter, brown sugar, maple syrup, graham crackers, and cinnamon. Bake until heated through and the topping is golden.
If the squash is cold from the refrigerator, it may need a little extra time in the oven.
What to Serve with Butternut Squash
This sweet and savory side dish pairs especially well with roasted or baked meats. Try serving it alongside:
- Roast turkey or chicken
- Baked ham
- Pork chops or pork roast
- Roast beef
- A simple Sunday dinner
It also makes a lovely addition to a Thanksgiving or other holiday dinner.
Storing Leftovers
Store leftover butternut squash in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat individual portions in the microwave or warm the entire dish in the oven until heated through. The graham cracker topping may soften after refrigeration, but it will still be delicious.
Can I use another winter squash?
Yes. Acorn squash, honeynut squash, or another similar winter squash can work in this recipe. Keep in mind that the amount of cooked squash will vary depending on the size of the squash, so you may need to adjust the amount of topping.
A Cozy Fall Side Dish
With tender butternut squash, buttery brown sugar and maple syrup, and a sweet graham cracker topping, this is a simple side dish that brings plenty of fall flavor to the table.
It is easy enough for a weeknight dinner but special enough for a holiday meal, and that little bit of crunch from the graham crackers is what makes this version stand out.
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