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Winter Squash

Caramelized Winter Squash

Caramelized Roasted Butternut Squash

 Roasting the squash to a perfect tenderness, then caramelized with seasonings and brown sugar, make this absolutely delicious and incredibly amazing.

Caramelized Roasted Butternut Squash or any winter-type squash


2 ½ – 4# butternut or any winter squash

4 Tbl. butter, melted

1 tsp. Montreal Steak Seasoning

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. smoked paprika

1 Tbl. balsamic vinegar

1/2 tsp. chicken bouillon

2 Tbl. brown sugar


Preheat oven to 375 degrees. Line a jelly roll pan with tin foil and coat with non-stick spray release.Roasted Butter Nut Squash 1Cut the butternut squash (or any winter squash) in sections and in half lengthwise.Roasted Butter Nut Squash 2Scoop out and discard the seeds.Roasted Butter Nut Squash 3Peel the squash of the outer layer.Roasted Butter Nut Squash 4Cut into 2” strips and then into approx. 1 ½” cubes.Roasted Butter Nut Squash 5

In a bowl combine the melted butter, cinnamon, salt, smoked paprika, balsamic vinegar, bouillon and brown sugar.Roasted Butter Nut Squash 6Toss with the cubed squash.Roasted Butter Nut Squash 7Pour out onto prepared jelly roll pan and roast for 40-50 minutes, or until tender when a toothpick is inserted (but not mushy, you still want a little resistance.Roasted Butter Nut Squash 8

Stir every 15 minutes or so to help glaze the squash and brown. Serve warm.

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014


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Click HERE for instructions on how to cook Winter Squash






Click HERE for Streusel Topped Squash Muffins

Muffins 1        





Click HERE for Winter Squash Soup

DSC_1168 - squash soup        





Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2         



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