Maple-Roasted Butternut Squash
on Nov 29, 2019, Updated Nov 15, 2024
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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.
Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more. The results is beautifully caramelized chunks of soft, fragrant squash that look lovely and taste even better.
This sweet and savory butternut squash recipe (also gluten-free!) is a terrific autumnal or holiday side dish. Add it to your Thanksgiving table (it’s a great partner to roast turkey) or Christmas menu. Try it with 30-Minute Honey Garlic Pork Chops, Roasted Chicken, or a Slow Cooker Pot Roast.
Table of Contents
Roasting butternut squash brings out its natural sweetness, and then a bit of brown sugar and maple syrup enhance the flavor even more.
Ingredients
- Butternut squash – One large squash will do. Some days, I peel and cube my own whole butternut 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.
- Unsalted butter – Using unsalted butter allows you to control the amount of salt in any dish. If you want this to be a vegan dish you can use olive oil instead of the butter.
- Salt and black pepper – Balances out the sweetness of the squash, brown sugar, and maple syrup.
- 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.
How to Make Maple-Roasted Butternut Squash
- Prepare the oven and baking sheet: Preheat the oven to 400 degrees and place the cut squash onto a rimmed baking sheet.
- 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.
- Roast the squash: Bake the squash for about 25 minutes, until light brown on the bottom.
- 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.
Storage and Leftovers
While this is best made just before serving, you can also make it 2 days ahead and heat it on a baking sheet in a 400-degree preheated oven for 15 minutes. Leftovers will keep in the fridge for up to 5 days. Reheat them in the oven or the microwave.
What to Serve With Maple-Roasted Butternut Squash
More Butternut Squash Recipes
- Moroccan Lamb and Butternut Squash Stew
- Roasted Butternut and Leek Soup with Cumin and Coriander
- Butternut Squash and White Bean Ragout
- Butternut Squash Casserole
- Maple Butternut Squash Soup
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Maple-Roasted Butternut Squash
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 black 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.
- While this is best made just before serving, you can also make it 2 days ahead and heat it on a baking sheet in a 400-degree preheated oven for 15 minutes. Leftovers will keep in the fridge for up to 5 days. Reheat them in the oven or the microwave.
