Old-Fashioned Maple Brown Sugar Butternut Squash

5 from 1 vote

Old-Fashioned Maple Brown Sugar Butternut Squash

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: easy recipe, holiday recipe, side dish recipe, squash recipe, thanksgiving recipe

Servings: cups

Calories: 598kcal

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Equipment

Casserole Set

baking sheet

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