Fr. Meyer's Caramelized Buttercup Squash (or Butternut)

Prep Time
Cook Time
1h 10m
Ready In

"This is one of my favorite ways to have squash. During a conversation with Fr. Meyer regarding what we liked for Thanksgiving dinner, Fr. Meyer mentioned how he loved squash made this way. I made it for our Thanksgiving for my family and we all absolutely adored it. I normally use buttercup and find it to be sweeter than butternut, but both are very good. The more orange the flesh of either squash the better tasting it will be, the only problem is that you only know once you've cut into it and by then it's already been purchased."

Original is 6-8 servings


  • Serving Size: 1 (326.6 g)
  • Calories 270.6
  • Total Fat - 11.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 595.1 mg
  • Total Carbohydrate - 43.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 15 g
  • Protein - 3.2 g
  • Calcium - 149.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 63.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat the oven to 400 degrees F.

Step 2

Cut off and discard the stem section and the opposite end, being careful not to cut too much into the flesh so as not to waste. Peel off the skin and cut in half lengthwise, removing and discarding seeds.

Step 3

Cut the squash into 1 1/4 to 1 1/2-inch cubed pieces and place them on a baking sheet, such as a cookie sheet with rims. In a bowl, add the butter pieces, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Be careful not to have too many pieces in a single cookie sheet, so as they have enough room to carmelize instead of steaming. You may have to divide the squash into two baking sheets.

Step 4

Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings, serve hot, and enjoy.


No special items needed.

5 Reviews

Stevana Rae


review by:
(26 Sep 2021)


Great recipe! We really loved the flavor of the pumpkin. A great roast vegetable to go with any sort of meat or poultry. This is really one worth trying, and once you have ~ you will be making again for sure!


review by:
(15 Jul 2021)


This recipe was so simple and delicious. It tastes like sweet potato fries. I will definitely make it again.


review by:
(24 May 2021)


Wow, was this good. The hubby and I enjoyed it very much. I used 1 lb of butternut squash. It was tender and delicious. Thanks for sharing this lovely treat. Made and enjoyed for The JOY of Vegetables.


review by:
(19 Apr 2021)


Delicious squash! I cut his down for just 1 pound of squash, and it turned out perfectly. A big hit with everyone!


review by:
(19 Jan 2021)

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