Caramelized Butternut Squash with Maple and Brûlée Topping

Caramelized Butternut Squash with Maple and Brulee Topping is one of those easy fall sides with a crisp caramelized top, a quick oven method, and a warm maple finish that tastes cozy without adding extra steps. This caramelized butternut squash recipe uses roasted squash halves, a simple sugar brulee topping, and a light maple drizzle added after the crust sets so the squash stays tender instead of soggy.

If you enjoy recipes like this, you'll love trying our Bruleed Grapefruit, Caramelized Sweet Potatoes or our Caramelized Apple Slices.

Why We Love This Recipe

• Sweet and Savory: The combination of maple syrup and spices brings out the natural sweetness of the butternut squash.
• Perfect for Fall: This recipe embodies the flavors of autumn, making it a seasonal favorite.
• Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
• Versatile Side Dish: Pairs well with a variety of main courses, adding a touch of elegance to your meal.

Caramelized Butternut Squash Ingredients

• Butternut Squash: We choose firm, unblemished squash for the best results.
• Olive Oil: Adds helps the squash roast evenly.
• Maple Syrup: We like pure maple syrup for the most authentic flavor.
• Cinnamon and Nutmeg: These spices complement the sweetness of the squash.
• Butter: Adds flavor.
• Brown Sugar: Creates the bruleed topping.

A full ingredient list with exact measurements can be found in the recipe card below.

How to Make Caramelized Butternut Squash with Maple and Brûlée Topping

STEP ONE: Prepare and Preheat

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut the butternut squash in half lengthwise, scoop out the seeds, and create a small hollow in each half.

STEP TWO: Season the Squash

Mix melted butter, cinnamon, nutmeg, and salt. Brush this mixture over the squash halves.

STEP THREE: Roast the Squash

Place the squash halves cut side up on the baking sheet. Roast for 35-40 minutes until tender and caramelized.

Remove from the oven and let the squash rest for 5-7 minutes.

STEP FOUR: Brulee and Serve

Sprinkle granulated sugar over each squash half.

Remove the parchment paper and use a brûlée torch to caramelize the sugar until golden brown.

Let the bruleed squash cool for 3-5 minutes so the caramel shell can set. Drizzle with maple syrup and serve warm.

Substitutions & Variations

• Maple Syrup: Substitute with honey or agave nectar.
• Brown Sugar: Try using coconut sugar for a healthier alternative.
• Diet: Make it vegan by using plant-based butter.
• Spice: Experiment with different spices like allspice or ginger.
• Presentation: Garnish with chopped pecans or fresh herbs for added texture and color.

Storage

Store leftover butternut squash in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. Reheat the squash in a 350-degree Fahrenheit oven for 10-15 minutes or until warmed through.

Recipe FAQs

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📖 Recipe

Caramelized Butternut Squash with Maple and Brulee Topping

Jami Powell

Caramelized Butternut Squash with Maple and Brulee Topping is one of those easy fall sides with a crisp caramelized top, a quick oven method, and a warm maple finish that tastes cozy without adding extra steps. This caramelized butternut squash recipe uses roasted squash halves, a simple sugar brulee topping, and a light maple drizzle added after the crust sets so the squash stays tender instead of soggy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

1x2x3x

Course Side Dish

Cuisine American

Servings 4

Calories 210 kcal

Equipment

• ▢
  Baking sheet
• ▢
  Kitchen Torch
• ▢
  Mixing Bowl

Ingredients

  

1x2x3x

• ▢ 1 medium butternut squash halved and seeded
• ▢ 2 tablespoons granulated sugar divided
• ▢ 3 tablespoons butter melted
• ▢ ¼ teaspoon cinnamon
• ▢ ⅛ teaspoon nutmeg
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons maple syrup for topping

Instructions

 

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Cut the butternut squash in half lengthwise, then scoop out the seeds. Use a melon baller or small spoon to remove a little extra flesh from the center to create a shallow well for seasoning.
• Place the squash halves on the prepared baking sheet, cut side up.
• In a small bowl, stir together the melted butter, cinnamon, nutmeg, and salt. Brush the mixture over the cut surfaces and inside the hollowed centers.
• Roast for 35-40 minutes, or until the squash is tender and lightly caramelized around the edges.
• Remove the pan from the oven and let the squash rest for 5-7 minutes. Blot the surface lightly with a paper towel, then sprinkle the granulated sugar evenly over each squash half.
• Remove the parchment and use a kitchen torch to caramelize the sugar until it bubbles and turns a deep amber color.
• Let the bruleed squash cool for 3-5 minutes so the caramel shell can set. Drizzle with maple syrup and serve warm.

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Notes

Safety **When using a blow torch for bruleeing the sugar on top of the butternut squash, it is important to follow the manufacturer's instructions carefully. Make sure to use the torch safely, keeping it away from flammable materials, and always operate it in a well-ventilated area. Proper handling will help you achieve the perfect caramelized topping without any risks.

Storage Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days.

Freeze Freezing is not recommended.

Reheat Reheat the squash in a 350-degree Fahrenheit oven for 10-15 minutes or until warmed through.

Substitutions

• Maple Syrup: Substitute with honey or agave nectar.
• Brown Sugar: Try using coconut sugar for a healthier alternative.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition

Calories: 210kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 221mgPotassium: 686mgFiber: 4gSugar: 16gVitamin A: 20194IUVitamin C: 39mgCalcium: 105mgIron: 1mg

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