Baked Butternut Squash with Maple and Brown Sugar

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: easy recipe, easy side dish, fall recipe, holiday side dish, squash recipe, steak side dish

Servings: cups

Calories: 594kcal

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Kitchen Essentials

Casserole Set

Half Sheet Baking Pan

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.

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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