Brown Sugar Roasted Butternut Squash with Jaca

By Jaca Kitchen · · Updated

This sugar-free roasted butternut squash swaps brown sugar and maple syrup for Jaca allulose, so you get the same caramelized, fork-tender fall side dish with just 3 grams of naturally occurring sugar per serving and zero added sugar.

It's the kind of simple, cozy side that disappears fast at the table — sweet, buttery-tasting edges, tender centers, and a savory hit of salt and pepper. Because Jaca allulose browns and caramelizes just like conventional sugar (actually a touch faster), you get real roasted-squash flavor without the conventional-sugar load. This is our Jaca-adjusted, healthier version of the classic brown sugar roasted butternut squash.

Prep time: 10 minutes  |  Cook time: 30 minutes  |  Total time: 40 minutes  |  Servings: 6

Ingredients:

  • 2 pounds butternut squash, peeled, seeded, and cut into ¾-inch cubes
  • 2½ tablespoons olive oil
  • ¼ cup Jaca allulose (replaces 2 tablespoons brown sugar — doubled, per the 2× Jaca swap)
  • 2 tablespoons Jaca allulose + 1 tablespoon water (replaces 2 tablespoons maple syrup as a light glaze)
  • ½ teaspoon maple extract (optional, for a maple note)
  • ½ teaspoon ground cinnamon (optional)
  • Salt and freshly ground pepper, to taste
  • Cooking spray
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

  1. Preheat the oven to 400°F and coat a large rimmed sheet pan with cooking spray.
  2. Arrange the butternut squash cubes in a single layer on the pan.
  3. In a small bowl, whisk together the olive oil, all of the Jaca allulose, the water, maple extract and cinnamon (if using), and a good pinch of salt and pepper until the Jaca is mostly dissolved into a light glaze.
  4. Drizzle the glaze over the squash and toss to coat every piece evenly.
  5. Roast for 25–30 minutes, stirring every 10 minutes, until the squash is fork-tender and caramelized at the edges. Allulose caramelizes faster than conventional sugar, so keep an eye on the last 5 minutes.
  6. Garnish with fresh parsley and serve warm.

Why Jaca? Swapping the brown sugar and maple syrup for Jaca 100% pure allulose takes this side from about 11 grams of sugar per serving down to roughly 3 grams — all of it naturally occurring in the squash — with zero added sugar and about 30 fewer calories per serving. Same caramelized flavor, none of the conventional sugar.