Sure this roasted butternut squash with brown sugar and vanilla looks like an ordinary vegetable side dish. But, it’s really a dessert wearing a clever vegetable disguise. The first time I made it, I immediately wanted to eat it again. Sometimes, single serving is a bummer! Sadly, it was the last of the squash and the last of the nuts.
What made this recipe so good? The vanilla and nuts add a touch of sweetness, without being overpowering. It was almost like eating a cookie or some sort of dessert rather than a vegetable. Yet, it has very little sugar. Topping it with a mixture of nuts and craisins (dried, sweetened cranberries) added a bit of crunch and a sweet/tart tang.
The original version of this recipe (which I found on the Neilsen-Massey web site), called for vanilla sugar. Since I didn’t have any and had no interest in going out and searching for some in the stores, I simply added a bit of vanilla to some brown sugar instead. As far as I’m concerned it worked perfectly, and I didn’t have to buy an extra ingredient. Win win!
The nuts I used were an unsalted mixture from Trader Joe’s with hazelnuts, cashews and pecans. Use whatever mix you like, although I think I would skip something with peanuts. The craisins were an unintentional bonus. I had a few leftover from making the turkey chipotle enchilada recipe from a couple of weeks ago, and had thrown them in the bag of nuts. I forgot that when I mixed them into the topping, but it turned out to be a good “accident.”
So, while this may look like a vegetable, it’s definitely a dessert in a clever vegetable disguise! In fact, I’m half-tempted to put it in the dessert category instead of as a side dish. Serve it with a simple piece of roast chicken or a pork chop. I baked a chicken thigh with some olive oil, oregano, a bit of garlic, and salt and pepper.
Roasted Butternut Squash with Brown Sugar and Vanilla
Butternut squash with vanilla and brown sugar is practically a dessert, but it's cleverly disguised as a side dish. It's the perfect autumn treat when the squash are fresh.
Ingredients
Squash
- 1 cup butternut squash, peeled, seeded, and cut into chunks
- 1 teaspoon butter, softened slightly
- 1/4 tsp. vanilla extract
- 1/4 tsp. brown sugar
- tiny pinch salt
Topping
- 1/4 tsp vanilla extract
- 1/2 tsp brown sugar
- 1/4 C mixed nuts with dried sweetened cranberries
- 1 tsp butter, softened slightly
Instructions
- Preheat your oven or toaster oven to 375 degrees.
- Combine the ingredients for the squash in a medium size bowl. Toss it all together to mix it thoroughly. Pour the squash mixture into a small baking pan.
- Bake for 30-35 minutes.
- Once the squash is cooked, take the same bowl you used to mix the squash and add the topping ingredients. Mix that all together.
- Remove the squash from the oven, and add the topping mixture.
- Turn the oven up to broil and cook for another 2-3 minutes. Watch the nuts and make sure they don't burn.
Butternut Squash with Brown Sugar and Vanilla Substitutions and Variations
- Don’t have mixed nuts? Try just plain walnuts or pecans instead
- Use maple syrup instead of brown sugar
- Toast the nuts first
- Buy some puff pastry and spoon the squash into it—voilà butternut squash tart!
Tools and Ingredients for Roasted Butternut Squash
More Butternut Squash Recipes
Curried Butternut Squash Soup with Apples
Warm/spicy and sweet all at the same time. This soup is great for chilly days (or pantry cooking).
Butternut Squash Cream Sauce Recipe for One Person
Add sage and a touch of cream and you get a perfect pasta sauce. It’s rich, creamy and makes a nice change from the usual humdrum tomato sauce.
Roasted Cinnamon Nutmeg Butternut Squash
A classic combination that’s great with a simple main dish, like roast chicken.