Caramelized Butternut Squash with Maple and Brulee Topping

Easy maple roasted butternut squash feature image close up of two halves bruleed

5 from 1 vote

Caramelized Butternut Squash with Maple and Brulee 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.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 210kcal

Author: Jami Powell

Equipment

Baking sheet
Kitchen Torch
Mixing Bowl

Ingredients

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.

Video

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