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Candied Butternut Squash

Candied Butternut Squash

  • Prep Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 cups


  • 3 cups peeled and diced butter squash, about 1 large squash (1/2-inch dice)
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 turns freshly ground black pepper


  • In a pot of boiling water over high heat, cook the squash with 1 teaspoon of salt until the squash is tender, about 7 minutes. Remove from the heat and drain.

  • Melt the butter in a large skillet over high heat. Add the squash and the remaining ingredients and glaze the squash, shaking the pan and stirring, for about 2 minutes. Remove from the heat.

Recipe Details