So easy and simple, this roasted Candied Butternut Squash is perfect for the holidays. Made with just 6 ingredients, this fall and winter vegan squash recipe is sure to become a family's favorite.
If you love all things butternut squash, I have the best roasted squash recipe for you to try.
Just like my creamy Butternut Squash Soup, this oil-free Candied Butternut Squash is screaming autumn. Pair it up with Cornbread stuffing, Mashed Potatoes and Pumpkin Pie for un ultimate Thanksgiving experience.
Candied Squash is prepared with organic cane sugar, cinnamon and lemon zest and is simple yet delicious.
You'll love making this dish in fall when the leaves turn yellow and the air becomes crisp.
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Here's Why This Recipe Works
- this sweet butternut squash recipe is made in one pan which means less dishes to clean;
- it comes together quickly and easily and is a wonderful addition to the Thanksgiving menu;
- lemon juice and zest pair perfectly with cinnamon in this recipe and make the squash extra flavorful and delicious
📋 Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- squash. You can either buy prechopped butternut squash or chop it yourself. Make sure the pieces are not big, make them a bite size
- sugar. If you want to keep this recipe refined-sugar free, feel free to replace the cane sugar with the coconut sugar
- Maple syrup. If you don't mind using honey, you can replace Maple syrup with honey
🔪 Instructions
1. Start off by washing and peeling your squash. If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds.
Cut squash halves into slices and chop each slice into small cubes.
2. Next, arrange chopped butternut on a parchment lined baking sheet. Sprinkle it with sugar, mix and bake for 25 minutes.
3. Remove butternut squash from the oven, sprinkle with cinnamon, lemon zest and lemon juice and continue baking for another 20 minutes or until the squash in tender.
Remove squash from the oven, drizzle with the Maple syrup or honey. Transfer to a bowl and serve.
COOK’S TIP
When picking butternut squash, pick a firm one with a solid beige color. Avoid a wrinkly squash or with the soft spots. Also, make sure the squash doesn't have any cuts. Some scratches are fine though.
Frequently Asked Questions
Yes. Although you can bake butternut squash with the skin on, it will make more sense with a whole squash. The skin on butternut squash is chewy and tough. Since we chop the squash into small pieces, peeling it will ensure that they will cook evenly and there're won't be any tough chunks of skin on each piece.
Butternut squash is loaded with nutrients. Just like carrots, it contains beta-carotene which is good for the immunity. In addition, it's high in potassium and fiber which can help with blood pressure and blood sugar.
Any holiday dish pair great with this candied squash. This mashed potatoes, Mushroom stroganoff or Butternut squash pasta.
Related Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Candied Squash web-story.
📖 Recipe
Candied Butternut Squash With Lemon And Cinnamon4
Ingredients
- 2 lb butternut squash washed and peeled
- 2 tablespoon organic cane sugar or coconut sugar
- ¼ teaspoon cinnamon
- 2 tablespoon lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon Maple syrup or honey
Instructions
- Preheat your oven to 350 F and line a large baking sheet with a parchment paper.
- If you're using a whole squash, lay it flat on the cutting board and cut it in half. Then, cut each piece in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
- Arrange chopped butternut squash on a baking sheet. Sprinkle it with sugar, mix and bake for 25 minutes.
- Remove butternut squash from the oven, sprinkle it with cinnamon, lemon zest and lemon juice and continue baking for another 20 minutes or until the squash in tender.
- Remove squash from the oven, drizzle with the Maple syrup or honey. Transfer to a bowl and serve.
Karen says
Can you use a yellow squash?
Iryna says
Hi Karen,
Although I haven't tried making this recipe with yellow squash, I imagine it would work too. Since yellow squash is much more tender than the butternut squash the roasting time should be reduced to maybe like 10-15 minutes to prevent it from being mushy.