Candied Roasted Squash Recipe

A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squash flesh to create more surface area for caramelizing.

Candied Roasted Squash
Photo: Helen Norman
Hands On Time:
20 mins
Total Time:
45 mins
8 to 12 servings


  • 1 small kabocha or butternut squash (about 3 to 4 lb.), halved and seeded

  • 1/2 cup butter, melted

  • 3 tablespoons light brown sugar

  • Salt and pepper to taste


  1. Preheat oven to 450°. Cut squash into 2-inch wedges; cut each wedge in half crosswise. (If using butternut, cut into smaller pieces.) Score a crisscross pattern 1/4 inch deep into squash flesh, using a sharp knife. Stir together melted butter and brown sugar until sugar dissolves. Brush one-third of butter mixture over all sides of squash. Place squash, flesh sides down, in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake at 450° for 10 minutes. Turn squash over; spread with half of remaining butter mixture. Bake 12 to 14 minutes or until tender. Remove from oven; increase oven temperature to broil. Brush squash with remaining butter mixture. Broil 2 to 3 minutes or until well caramelized. Sprinkle with salt and pepper to taste. Serve warm.

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