Roasted Brown Sugar-Five Spice Butternut Squash

I went to Costco this past week.  I swear they take all of my money.  Okay, I do give it to them willingly, but geez it's impossible to control myself there. The's fabulous. The's perfect. The goodies, gadgets and everything else...gotta have it. 

I came home with loads of sugar snap peas, apples, blueberries, raspberries, blackberries, rib-eye steaks, lamb chops, gigantical shrimps, lump crab, already-peeled hard-boiled eggs, bulbs for the garden, garden pots, spring cleaning supplies, dog treats, Pioneer Woman's new cookbook (I have to make those donuts), regular almonds, sliced almonds, pinenuts, crackers, spreads, cheeses and deli meats, fresh white socks, new Spring colored towels... OMG the list goes on and on. I begged my husband to go by himself..."leave me at home, I'll give you a list". I know the damage I do there. He took me anyway. Stupid. Stupid. Stupid.

My checkout guy said, "Hey, this is better than gambling. At least you get to go home with lots of stuff." Umm, yeah, that's one way of looking at it. Thanks for the analogy?? It was a strange conversation that quickly turned to him also having psychic abilities. Okay...bye Mr. Checkout Man, I'll make sure to not come in your weird line again.  Bub-bye.  It was odd, just take my word for it. 

Anyway, what I also consider a major score at Costco is already peeled and cubed butternut squash. And as an aside, I have never had a local grocery store that carries fresh butternut already cut up.  Not to mention those same stores have never carried it frozen either. I would buy it frozen...I think. I absolutely hate cutting up raw butternut. It scares me. I just know the knife is going to flip and cut off something or scar me forever. Bad. I've watched videos, I've tried...I don't like it. I've done the whole hand-knife-cutting-stitches wasn't fun.

So I got this butternut home and before I even put all my Costco loot away, I started in on it. Melting butter and sugar and five spice....heavenly. Just heavenly. Husband not amused that as he was lugging in the 50 loads of merchandise I couldn't live without, I was completely distracted by getting this in the oven. Oops. 


I love butternut squash so much I want to serve it as an appetizer....I wonder what people would think?

Print Recipe

Roasted Brown Sugar-Five Spice Butternut Squash

Recipe from: Created by Cathy Pollak for | Serves: 6


  • 2 lbs butternut squash, peeled and cubed
  • 3 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon kosher salt


  • Preheat oven to 400 degrees F. Cover a rimmed baking sheet with aluminum foil.
  • In a small sauce pan, melt butter and sugar over low heat. Once mixture is smooth, add five-spice and salt until fully incorporated. Remove from heat.
  • In a large bowl, toss butternut with melted butter mixture. Spread out squash evenly on baking sheet. Place in oven and bake for 20-30 minutes or until squash is easily pierced with a fork. (If you have a convection oven it will take less time to achieve the same results).

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12 Comments and 2 Replies

  1. I would totally eat that as an appetizer. It looks fabulous! I may need to go to my favourite bulk food store to get some five spice powder today.

  2. Kate 2

    Does this recipe work with cubed sweet potato too?

  3. Noble Pig 3

    Mmmm, good idea. Try it and let us know how it tastes. It’s easier to peel too.

  4. Bettyjune Cornelison 4

    Dear Cathy….I have a spice drawer to end all spice drawers….with practically every spice known to man except…”Chinese 5 spice powder!” What is this & if I am to try this recipe where do I find this spice? Thank You for your help….Betty

  5. Noble Pig 5

    Chinese Five-Spice powder is a very popular and easy to find spice. It’s in the spice aisle of your regular grocery store. You could also make your own.


    1. Grind roasted peppercorns and 8 star anise in a blender or pepper mill.
    2. Strain the blended seasonings.
    3. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
    4. Grind the seasonings until very fine.

    I think it’s just easier to buy it.

  6. Kate 6

    Tried it with sweet potato instead!

    I cooked it for 25 minutes on 400, (I turned it over at about 20 minutes). It was really really good.

  7. Andrea 7

    Made these tonight… SO good! As with everything on this blog!

  8. Nicole 8

    I made this with sweet potato and it was delicious! I also didn’t have the Five Spice, so I used Pumpkin Pie Spice instead! Soooo yummy!

  9. Jenni 9

    Umm this post made me laugh, because the same thing always happens to me at Costco and I also just bought the same cubed squash. And of course I needed a delicious recipe for it, so lo and behold I find your blog! And this recipe looks amazing!!

  10. linda mcnew 10

    What temt. is the oven or is it the world wide 350 degrees,.lol.

  11. Tammy 12

    Just made these, they are in the oven smelling fabulous. I made them as “fries” instead of cubes. I used coconut oil instead of butter, but I wouldn’t suggest it. The spice mixture ‘broke’ and I had little sugar/spice crumbles that I sprinkled over the whole pan before I put it in the oven.

  12. Kathy 13

    I bought 2 lbs at Costco and plan on making this tonight (even though it’s 85 degrees right now! I can’t wait till cool weather) There are only 2 of us and hubby isn’t keen on squash, so wondering if I roasted the whole 2 lbs, do you think I could use what’s left to make a little bit of soup or MUST the squash be boiled in the chicken broth? If that’s so, I will do half roasted and the other half for soup. Seems like I could save some time and effort using left over squash and the spices on the roast squash appeal to me in a soup anyway. What do you think?


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