I’ve got lots of queries for something that’s not sweet potatoes but something equally sweet and nutritious. Butternut squash, candied perfectly, resembles more like sweet potatoes. By the time I’ve explored butternut squash, I frequently use it in many different recipes as a low-carb substitute for potatoes like my Black Bean Butternut Squash Stew and Butternut Squash Chickpea Curry.

Butternut squash is a popular autumn and winter vegetable. It is a delicious, healthy, and versatile vegetable. I love it! One of the best things about this vegetable is that you can cook it in several different ways with a range of different results. It can be roasted, baked, microwaved, boiled, mashed, or pureed into soup, and much more.

“Though butternut squash is often considered a vegetable, it is actually a fruit.”

One of my favorite ways to eat it is Roasted Butternut Squash With Pecans And Cranberries for Thanksgiving. You can also experiment with the seasonings to make it sweet or savory, depending on your choices. This candied butternut squash recipe combines my favorite pairing of sweet and savory flavors.

butternut squash on white background

Is Butternut Squash Healthy?

Let’s take a moment to discuss butternut squash. Not only is butternut squash delicious, but it is also a wellspring of fiber, vitamins, minerals, and antioxidants. This is low in calories but high in vitamins A, C, B, potassium, and magnesium. All of which provide different health benefits.

Antioxidant-Rich Foods May Lower Diseases Risk

Antioxidants help prevent or decrease cellular damage and inflammation, lowering your risk of developing various chronic diseases.

According to some research, diets rich in the antioxidants inherent in butternut squash may help reduce the risk of some cancers. A meta-analysis of 18 research found that a high antioxidant intake (having vitamins C and b-carotene) was linked to a lower risk of pancreatic cancer.

This has also been linked to a lower risk of heart disease due to its ability to control blood pressure and reduce inflammation. According to research, Carotenoids’ antioxidant and anti-inflammatory properties may help to protect against heart disease risks such as inflammatory indicators, high cholesterol, obesity, and hypertension.

Butternut squash’s antioxidants may also protect against mental decline. A 13-year study examined the relationship between carotenoid consumption and cognitive performance. The findings reveal a correlation between the carotenoid-rich dietary pattern and the maintenance of cognitive function during aging.

May Help In Weight Loss

One cup (205 g) cooked butternut squash contains only 83 calories and 7g of filling fiber, making it an ideal choice for those looking to lose weight and body fat.

Numerous studies have revealed that higher dietary fiber intake helps weight loss and decreases body fat.

It is a source of both soluble and insoluble fiber. Soluble fiber, in particular, has been linked to fat loss and has been demonstrated to suppress appetite, which is imperative when trying to regulate your calorie intake.

Additionally, Diets high in fiber may help people lose weight over time. A study with women lasting 18 months indicated that more fiber consumption was associated with a greater weight loss, revealing that fiber is key for long-term weight loss.

Indeed, butternut squash is a good way to satisfy your hunger and increase your fiber intake.

 

“Boost your overall health by adding butternut squash to your diet.”

butternut squash cubes on a wooden background

Candied Butternut Squash Recipe

While there are numerous butternut squash recipes available online, this one is really worth bookmarking! The sweetness of the maple combined with the pleasant taste and aroma of the vanilla and cinnamon and the spice tang of ginger creates a delectably comforting dinner. It will be on your menu year-round now!

Double or triple the recipe if you have to feed a huge crowd; it’s the perfect Thanksgiving side dish!

Ingredients

  • Butternut squash – a medium-sized butternut squash weighing about 2 pounds is good for this recipe. You can substitute with another winter squash, like kabocha, acorn, buttercup, or delicata.
  • Vegan butter – I used Earth Balance buttery spread, but you can make Homemade Butter.
  • Maple syrup – I used organic maple syrup, substitute with agave or your favorite sweetener is fine.
  • Brown sugar – coconut sugar or leave it out.
  • Ginger – try adding the warming flavor of ginger for your holiday candied butternut squash recipe and you will fall in love with this dish.
  • Vanilla – add a delicious flavor, substitute with1  orange zest. 
  • Cinnamon – substitute with cardamom and coriander for a great cinnamon alternative.
  • Salt– makes the entire dish come together with a nice burst of flavors.

candied butternut squash ingredients in a with casserole pan with pan pouring sauce

Instructions

  1. Preheat the oven to 400 degrees F. Lightly spray a casserole pan, set aside.
  2. Peel butternut squash, remove the ends and discard. Cut the butternut squash into 1/2-inch cubes and place in the prepared pan.
  3.  Combine the vegan butter, maple syrup, ginger, vanilla, cinnamon, and salt in a medium pot over medium heat until the vegan butter has melted.
  4. Toss with butternut squash cubes. Cover the baking pan with parchment paper followed by foil. Bake for 45 minutes or until butternut squash cubes is tender, turning halfway.
  5. Remove the foil paper and parchment paper and allow the butternut squash to bake for another 20 minutes.

Chef’s Notes

Butternut Squash Cutting Suggestions

It is always tricky to cut up butternut squash. You will need a very sharp knife to cut through its toughness; do not attempt to cut it with a mediocre knife! Dull knives will lead to kitchen catastrophes. See How To Peel And Chop Butternut Squash.

Serving and Topping Ideas

  • Serve as it alone; it is crispy and delicious.
  • For a delectable dinner, serve it with Green Beans and Lentil Meatballs.
  • If you want to add a little something extra to your squash, sprinkle some nuts (pecans or walnuts are a good choice) about 10 to 15 minutes before the squash is done baking. Nuts and butternut squash?! Yes, please, it’s a fantastic combo!
  • Serve it with vegan ice cream on the top…your kids will love this candied butternut squash.

Leftover Storage

To enjoy this Candied Butternut Squash, make sure you serve it right away after preparing. However, it can be refrigerated for up to 1 week in an airtight container. Reheat over low heat before serving.

Ingredients Alternatives

  • Replace brown sugar with your favorite sweetener.
  • You can substitute ginger with minced garlic cloves It will have a more intense flavor.
  • You can add a pinch of ground cayenne pepper to add a little extra flavor. Don’t worry. The sweet elements won’t make it weird; instead, they’ll help create a well-balanced flavor. Adjust to taste, but don’t be afraid to experiment.

 

If you get a chance to try out this candied butternut squash recipe, I’d love to hear your thoughts on it.

Other Candied Vegetables

  1. Candied Pumpkins
  2. Candied Carrots
  3. Instant Pot Candied Yams
  4. Vegan Baked Candied Yams

close up of candied butternut squash

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Candied Butternut Squash

Try this Candied Butternut Squash recipe — A crowd-pleasing Thanksgiving side dish. The sweetness of the maple syrup combined with the pleasant taste and scent of the vanilla and cinnamon and the spice tang of ginger creates a delectably comforting dinner. Everyone wants more!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Candied Butternut Squash
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6 servings
Calories: 173kcal

Ingredients

  • 1 medium butternut squash
  • 1/4 cup Vegan Butter
  • 1/4 cup maple syrup or agave
  • 3 tablespoons organic cane sugar or coconut sugar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 400 degrees F. Lightly spray a casserole pan, set aside.
  • Peel butternut squash, remove the ends and discard. Cut the butternut squash into 1/2-inch cubes and place in the prepared pan.
  • Combine the vegan butter, maple syrup, ginger, vanilla, cinnamon, and salt in a medium pot over medium heat until the vegan butter has melted.
  • Pour the sauce over the butternut squash cubes and toss to coat. Cover the baking pan with parchment paper followed by foil.
  • Bake for 45 minutes or until butternut squash cubes is tender, turning halfway.
  • Remove the foil paper and parchment

Nutrition

Calories: 173kcal | Carbohydrates: 30g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 164mg | Potassium: 476mg | Fiber: 3g | Sugar: 17g | Vitamin A: 13647IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 1mg