Sweet and Spicy Butternut Squash


Mashed Butternut Squash

1 butternut squash (about 2 lbs)

2 tbls butter

2 tbls brown sugar

½ tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

Preheat oven to 400℉

Coat baking pan with non-stick cooking spray. Cut squash in half lengthwise and remove seeds. Place cut side down in pan. Roast in oven until tender, 30-45 minutes.  If preferred, squash can cooked in the microwave on high for 10-15 minutes.

Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into large bowl.

Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.

Serve warm.

6 servings, 170 calories per serving

Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.

Hack: Leftovers can be packed in serving sized portions in sealable freezer bags or containers and frozen for future use.

Please follow and like us:

8 Replies to “Sweet and Spicy Butternut Squash”

  1. Another tasty recipe you have shared today, I have never bought butternut squash since I had no idea how you prepared them. Thanks to you I now can give them a try, and I need something new to try I am getting tired of eating the same things all the time


  2. Hi Cynthia,

    I have never tried Butternut Squash, it doesn’t seem to be a very popular dish in the UK, or where I live. From reading your post, it does sound nice and I do like sweet and spicy food. Maybe I will give this a go.

    I will let you know when I go for this and if I have any issues or questions about it then I will get in touch, if that is OK?

    Thank you for sharing and keep up the great work on your site.

    All the best,


    1. I find it interesting that tastes in foods are so different around the world. Please give it a go and let me know how you like it. Definitely get in touch if you have any questions!

  3. I love butternut squash but have never tried them sweet & spicy. I will definitely be giving these a go.

    I love them just plain, but your combination sounds very tempting, keep those recipe coming. Do you find that they freeze OK I have tried some other vegies in the past and it didn’t work so well.

    1. I never had any problems freezing this squash once it’s cooked and mashed.  I put serving-sized portions in zippered sandwich bags, roll the bag (to squeeze out as much air as possible) and seal it.  Packaged this way, it should last for 6 months in the freezer.

  4. Omg! Thank you for sharing this recipe with us Cynthia! It has all the components and flavors that I like in my dish. Heat, fat and sugar! I love all the root veggies especially the butternut squash. I pretty much have all the listed ingredients but the nutmeg, i am going have to go to the store and try out this recipe. This will be a perfect dish for a never ending winter like this year! 

Leave a Reply

Your email address will not be published. Required fields are marked *