Maple-Roasted Butternut Squash

5 from 1 vote

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Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more. 

Maple Roasted Butternut Squash

Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more. You end up with caramelized chunks of soft, fragrant squash that are lovely on the plate.

This is a terrific autumnal or holiday side dish. Try it with 30-Minute Honey Garlic Pork Chops, Roasted Chicken, or a Slow Cooker Pot Roast.

Maple Roasted Butternut Squash in serving dish.

Maple Roasted Butternut Squash: Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more. 

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Ingredients

Butternut squash, sage, maple syrup, and other ingredients.
  • Butternut squash – One large squash will do.
  • Unsalted butter – Using unsalted butter allows you to control the amount of salt in any dish.
  • Brown sugar – For a sweet touch to back up the maple syrup.
  • Maple syrup – The key ingredient in this recipe!
  • Fresh sage – This herb is essential in many fall recipes and complements the maple perfectly.

Pre-Cut Squash for Roasting

Some days, I am peel and cube my own squash, which I like the best because the color is usually brighter and the vegetable is fresher. But believe you me, I do not snootily pass by packages of precut squash when I am in a hurry or feeding a large crowd. I haven’t ever bought pre-chopped onions (not judging, just saying), but precut squash is a shortcut I can easily get behind.

How to Make Maple-Roasted Butternut Squash

  1. Prepare the oven and baking sheet: Preheat the oven to 400 degrees and place the cut squash onto a rimmed baking sheet.
  2. Season the squash: Top the squash with melted butter, brown sugar, and sage. Leave room between squash cubes so they get an even amount of sage.
  3. Roast the squash: Cook the squash for about 25 minutes, until light brown on the bottom.
  4. Add maple syrup and finish roasting: Drizzle the maple syrup over the squash and toss to coat evenly. Spread the squash back out on the pan, then roast for another 10 minutes. Serve hot or warm.
White bowls of Maple Roasted Butternut Squash and salads.

What to Serve With Maple-Roasted Butternut Squash

Maple Roasted Butternut Squash cubes on roasting pan.

More Butternut Squash Recipes

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5 from 1 vote

Maple Roasted Butternut Squash

Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more. 
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 People
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Ingredients 

  • 1 large butternut squash (about 3 pounds) (peeled, seeded and cubed)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon brown sugar
  • About 12 whole sage leaves
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons maple syrup

Instructions 

  • Preheat the oven to 400 F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, and sprinkle over the brown sugar and sage leaves. Season with salt and pepper, and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible and making sure the sage leaves are somewhat evenly distributed.
  • Roast for about 25 minutes until tender and lightly browned on the bottom. Drizzle over the maple syrup, use a spatula to toss the squash with the syrup, and spread it back out on the baking sheet. Roast for another 10 or so minutes, until it is caramelized in spots and very tender. Serve hot or warm.

Notes

You can buy pre-cut butternut squash for this recipe. Otherwise, peel and cut a full squash; this tends to be fresher.

Nutrition

Calories: 161kcal, Carbohydrates: 33g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 11mg, Potassium: 817mg, Fiber: 5g, Sugar: 11g, Vitamin A: 24225IU, Vitamin C: 48mg, Calcium: 119mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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