Best Brown Sugar Cinnamon Butternut Squash Recipes

Brown Sugar & Cinnamon Butternut Squash image

Provided by Holly Grier- Wallace

Time 30m

Number Of Ingredients 4

1 butternut squash (or 2 if you are serving a lot of folks)
3-4 Tbsp butter
3/4 c light brown sugar
sprinkle of cinnamon to taste

Steps:

1. Cut the butternut squash lengthwise in half. Remove the seeds (I dry the seeds on paper towels and replant them the next year)!
2. Lay the halves on a microwave-safe plate or baking sheet and dot with a generous amount of butter,
3. Sprinkle plenty of brown sugar in the center and up the neck of the squash and sprinkle with cinnamon.
4. Oven Directions: Place in a deep baking dish or baking sheet lined with foil and coated well with a non-stick spray. Bake at 375 degrees for 30 minutes and then check for tenderness. You may need to bake another 10-20 minutes depending on the size of your squash.
5. Microwave Direction: The microwave is just a fast and easy alternative (and it still tastes delicious). Place in microwave and cover with a microwave cover (or you can use paper towels. I would stick toothpicks in the squash to raise the towels up enough so they don't stick to the sugar). Cook for 10 minutes and check the squash for tenderness. Cook for another 8-10 minutes or until all of the butter and sugar is melted and the squash is soft.

Crock Pot Butternut Squash With Brown Sugar and Cinnamon image

Provided by Eclipsante

Categories Vegetable

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 5

1 large butternut squash, about 3 to 4 pounds
1 cup apple juice
4 tablespoons butter, melted
1/4 cup brown sugar (packed)
1/2 teaspoon ground cinnamon

Steps:

Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

Ravioli, butternut squash w/ butter and brown sugar cinnamon sauce Recipe - (3.6/5) image

Provided by John Hallock

Number Of Ingredients 8

1 package of frozen butternut squash ravioli
4 T Salted butter
1 C Brown sugar
2 T Whole milk
1 t Kosher salt
1/2 t Fresh cracked black pepper
1 t Ground cinnamon
1 t Crushed red pepper flakes (optional)

Steps:

Cook ravioli according to package instructions. Set aside. Melt butter in large sauté pan. Add brown sugar and reduce, about two minutes. Stir in milk. Add salt, pepper, and cinnamon. Add cooked ravioli to sauce and toss to coat.