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Dad's Butterscotch Squash

A caramelized butternut squash side dish made with butter, brown sugar, and warm spices. A nostalgic, crowd-pleasing Thanksgiving recipe that can be made sweeter or more savoury.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Keyword: Butternut Squash, Squash, Thanksgiving
Servings: 6
Author: Mikki Caplan-Zaple

Equipment

  • Food Processor, Blender or a good masher.

Ingredients

  • 1 Butternut Squash
  • 2 tbsp Neutral Oil
  • 2 tbsp Butter Softened or Melted
  • 2 tbsp Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Ginger
  • 1/2 tsp Kosher Salt

Optional Crumble

  • 1/2 cup Pecans or Breadcrumbs
  • 1 tbsp Brown Sugar
  • 2 tbsp Melted Butter
  • Pinch Cinnamon

Instructions

  • Preheat oven to 400°F (205°C).
  • Brush the cut sides of the butternut squash with oil.
  • Place the squash cut-side down on a parchment-lined baking sheet.
  • Roast for 25–35 minutes, then flip the squash cut-side up.
  • Continue roasting for another 20–30 minutes, or until the squash is very soft.
  • In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt.
  • Scoop the roasted squash into a mixing bowl or food processor.
  • Add the butterscotch mixture and purée until smooth and velvety.
  • Reduce oven temperature to 375°F (190°C).
  • Transfer the squash purée to a baking dish and smooth the top.
  • Bake for 20–30 minutes, or until the edges caramelize and the top deepens in color.
  • If using the crumble topping, mix the breadcrumbs or pecans with brown sugar, melted butter, and cinnamon.
  • Sprinkle the crumble over the squash halfway through the second bake.
  • Continue baking until the crumble is golden and crisp.

Notes

  • A large butternut squash usually yields 3–4 cups of purée.
  • This recipe is very flexible — the amounts of butter, brown sugar, and spices can be increased or decreased to match your table’s taste.
  • The second bake is what creates the rich caramelized “butterscotch” flavor.
  • The squash can be made a day ahead and reheated in the oven before serving.
 

Variations

Sweeter Version (our family favourite):
  • Add an extra 1 tbsp brown sugar.
  • Add an extra 1 tbsp melted butter.
  • Drizzle 1–2 tsp maple syrup over the top during the last 5 minutes of baking.
More Savoury Version:
  • Keep sweetness as written or reduce the brown sugar.
  • Add a crack of black pepper or a pinch of thyme to the purée.
  • Finish with flaky salt after baking.
  • Use the breadcrumb crumble instead of pecans.
Crunchy Topping Options:
  • Use chopped pecans for a sweeter, richer finish.
  • Use breadcrumbs for a savoury, crispy crust.
  • Add cinnamon or nutmeg to either topping for extra warmth.