Thanksgiving Side Dish: Caramelized Butternut Squash with Cumin and Paprika

Made this for Thanksgiving #1 this weekend and it was delicious. It was inspired by this recipe, but we decided to spice it up with cumin and paprika. Ended up with something that reminded me of my trip to Morocco.


  • 2 medium butternut squash (4 to 5 pounds total) 
  • 6 tablespoons unsalted butter, melted 
  • 1/4 cup light brown sugar, packed 
  • salt, pepper, paprika, cumin


  • Preheat the oven to 400 degrees F. 
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them in a casserole dish. 
  • Add the melted butter and brown sugar. Sprinkle with salt, pepper, cumin and paprika. With clean hands, toss all the ingredients together and spread in a single layer. 
  • 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 and serve hot.

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