Sugar-Free Candied Butternut Squash, Yam-Style

📍 Where this dish comes from: Tuskegee, Alabama · The George Washington Carver Museum
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Candied yams are a holiday-table fixture, but sweet potatoes and yams run high in carbohydrates. This version leans on lower-carb butternut squash, warmed through the same cinnamon-butter glaze, to bring that familiar holiday flavor to the table without the carb spike.

What You’ll Need

Sugar-Free Candied Butternut Squash, Yam-Style

Butternut squash roasted in a warm cinnamon-butter glaze, capturing the flavor of classic candied yams.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: Side Dish

Cuisine: American

Servings: 6 servings

Calories: 150kcal

Ingredients

• 1 large butternut squash peeled and cubed
• 4 tbsp butter melted
• 1/3 cup brown sugar substitute
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt to taste

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Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• Toss squash cubes with melted butter, brown sugar substitute, cinnamon, nutmeg, and a pinch of salt.
• Spread in a single layer on the baking sheet.
• Roast 30–35 minutes, stirring once halfway through, until tender and caramelized at the edges.
• Serve warm.

Nutrition

Serving: 1serving | Calories: 150kcal | Protein: 2g | Fat: 9g | Fiber: 3g

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Health Benefits

• Butternut squash is lower in carbohydrates than sweet potatoes while still delivering natural sweetness.
• Brown sugar substitute allows the classic holiday flavor without a blood sugar spike.
• A vitamin A-rich side that fits into a holiday spread without derailing carb goals.