I’ve made this maple brown sugar butternut squash from memory many times over the years. My daughter has a large crop of butternut squash this year, and this was the first recipe I thought of. So when she had plenty of squash to use, I knew exactly where to start.
When the weather turns cool and squash starts showing up at the farmers’ markets and grocery stores, this is one of those recipes that makes its way back into the kitchen. It is simple, comforting, and has the kind of sweet, buttery flavor that pairs so well with a fall meal.
This is one of those old-fashioned recipes that doesn’t require anything complicated. The squash is baked until tender, then topped with butter, brown sugar, maple syrup, crushed graham crackers, and cinnamon. After a short time in the oven, everything is warm and buttery with a lightly crisp topping.
I love recipes like this because they turn something plentiful from the garden into a side dish the family looks forward to. It is simple enough for an everyday dinner, yet special enough to put on the table for Thanksgiving or another fall gathering.
Why We Love This Recipe
- It’s an old-fashioned kind of side dish. Simple ingredients and straightforward preparation make this a recipe you’ll want to come back to.
- The maple and brown sugar complement the squash. They add sweetness without overpowering the flavor of the butternut squash.
- The graham cracker topping is a fun touch. It adds a little sweetness and crunch that you don’t get from ordinary baked squash.
- It’s easy to prepare. Most of the cooking time is hands-off while the squash bakes until tender.
- It works for everyday meals and holidays. Serve it with a Sunday dinner or add it to your Thanksgiving table.
Old-Fashioned Maple Brown Sugar Butternut Squash
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Equipment
Ingredients
- 3 Tablespoons Olive Oil
- 1 Butternut Squash
- 1 Teaspoon Salt
- ¾ Teaspoon Black Pepper
- 4 Tablespoons Butter
- 4 Tablespoons Brown Sugar
- 4 Tablespoons Maple Syrup
- 4 Tablespoons Graham Crackers crushed, about 2 crackers
- 1 Tablespoon Ground Cinnamon
Instructions
- Bake the butternut squash. Preheat the oven to 350°F.
- Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and sprinkle generously with salt and black pepper.3 Tablespoons Olive Oil, 1 Teaspoon Salt, ¾ Teaspoon Black Pepper
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet.1 Butternut Squash
- Bake for about 45 minutes, or until the squash is tender and easily pierced with a fork.
- Prepare the baking dish. Once the squash is tender, carefully scoop the flesh away from the skin.
- Place the cooked squash in a lightly greased 9 x 9-inch baking dish. For individual servings, you can divide the squash among three or four ramekins instead.
- Add the butter, brown sugar, and maple syrup over the squash.4 Tablespoons Butter, 4 Tablespoons Brown Sugar, 4 Tablespoons Maple Syrup, 4 Tablespoons Graham Crackers, 1 Tablespoon Ground Cinnamon
- Add the topping. Sprinkle the crushed graham crackers over the top, followed by a dusting of cinnamon.
- Return the dish to the oven and bake for another 10 to 15 minutes, until the butter has melted and the graham crackers are lightly golden.
- Serve warm.
Notes
Helpful Tips
Take care when cutting the squash. Butternut squash is quite firm. Use a sturdy knife and make sure the squash is sitting securely on your cutting board. Don’t rush the first bake. The squash needs to be tender enough to scoop easily from the skin. If it is still firm in the center after 45 minutes, give it a little more time. Crush the graham crackers fairly finely. You want enough crumbs to cover the top without creating a thick layer. Watch the topping during the final bake. The graham crackers should become lightly golden. If they begin browning too quickly, remove the dish from the oven.Nutrition
Recipe Variations
There are a few easy ways to change this recipe while keeping the same cozy fall flavors.
- Add chopped pecans: Sprinkle chopped pecans over the graham crackers for extra crunch.
- Use pumpkin pie spice: Swap the cinnamon for pumpkin pie spice for a blend of warm fall spices.
- Adjust the sweetness: Use a little less brown sugar or maple syrup if you prefer a more naturally sweet squash.
- Add a pinch of nutmeg: A small amount of nutmeg adds another layer of warm spice.
- Make individual servings: Divide the squash among ramekins before adding the toppings for an easy dinner-party or holiday presentation.
What Does Butternut Squash Taste Like?
Butternut squash has a naturally mild, slightly nutty flavor with a creamy texture when cooked. It has just enough natural sweetness to work beautifully with maple syrup and brown sugar. Baking it first also brings out more of that sweetness and makes the flesh tender enough to scoop right from the skin.
Make-Ahead Option
The squash can be baked and scooped from the skin earlier in the day. Place the cooked squash in the baking dish, cover, and refrigerate until you’re ready to finish the recipe.
When ready to bake, add the butter, brown sugar, maple syrup, graham crackers, and cinnamon. Since the squash will be cold, it may need a little additional time in the oven to heat completely.
What to Serve with Butternut Squash
This butternut squash is a little on the sweet side, so I like serving it alongside savory main dishes. The sweetness from the maple syrup and brown sugar works especially well with roasted meats and makes a nice contrast to salty or savory dishes.
For a cozy Sunday dinner, serve it alongside roast chicken, mashed potatoes, and a simple green vegetable. The squash can be prepared while the chicken is roasting, and the combination makes a satisfying meal without requiring anything fancy.
It is also a natural fit for pork. Try it with pork chops, a pork roast, or even leftover pulled pork. The maple and brown sugar flavors complement pork particularly well, while the graham cracker topping adds a little something unexpected.
Of course, this is also a wonderful addition to a Thanksgiving or holiday dinner. It can be served alongside turkey, ham, stuffing, mashed potatoes, and green beans. Since the squash can be baked and prepared ahead of time, it is also helpful when you’re trying to get several dishes on the table at once.
For a simpler meal, pair it with baked ham and a crisp green salad. The warm, sweet squash provides a nice contrast to the fresh vegetables.
I also like this recipe when we have a little leftover roast meat to use. A simple plate of leftover chicken or pork, this warm butternut squash, and another vegetable can turn yesterday’s dinner into a completely different meal without much extra work.
Storing Leftovers
Store leftover butternut squash covered in the refrigerator for 3 to 4 days.
Reheat individual servings in the microwave or warm the entire dish in the oven until heated through. The graham cracker topping will soften somewhat after refrigeration, but the flavor is still delicious.
Using Butternut Squash from the Garden
Butternut squash is one of those garden vegetables that can be especially rewarding to grow because it stores well after harvest. If you have more squash than you can use right away, keep the whole squash in a cool, dry place and bring one out when you’re ready to make this recipe.
If you picked up your squash at a farmers market instead, this is a great way to turn a seasonal find into a comforting side dish. Once the squash is baked and tender, the rest of the recipe comes together quickly.
A Simple Fall Favorite
A budget-friendly using simple winter squash and turning it into a dish the whole family looks forward to. The maple syrup and brown sugar bring sweetness, while the butter and cinnamon give it that familiar homemade flavor.
And that little layer of crushed graham crackers on top? It adds just enough crunch to make this old-fashioned butternut squash a little different from the usual baked squash.
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A delicious way to enjoy squash from our garden.