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This maple roasted butternut squash recipe is an easy fall side dish with only three ingredients. It’s as quick as tossing butternut squash in maple syrup and olive oil, then roasting it in the oven until caramelized and tender. Perfect for holiday meals and weeknight dinners!
Why This Oven-Roasted Butternut Squash Is a Must-Make
I use a similar method in my roasted honeynut squash recipe, only this version leaves out the pecans and uses a larger squash. It’s a simple, foolproof method for roasting butternut squash in the oven with loads of flavor. Here’s why I come back to this maple roasted butternut squash recipe again and again:
- Only 3 ingredients: It doesn’t get easier, no matter what occasion I’m making this for!
- The perfect fall twist: Pure maple syrup brings out the sweetness in roasted butternut squash, letting the fall flavors shine.
- Holiday-ready: This roasted squash is quick enough to roast on a weeknight, but it’s special enough to be a holiday side at Christmas or Thanksgiving dinner.
- Great for meal prep: Add maple roasted squash to an autumn salad or Buddha bowl, or add chicken to the pan for a fall sheet pan dinner.
- Easy to customize: Like my baked spaghetti squash, butternut squash is super versatile, and the maple syrup in this recipe is easy to swap with any seasonings you’d like.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious butternut squash side dish. See the recipe card for exact measurements.
- Butternut squash: Choose a butternut squash that’s heavy for its size with smooth, firm skin and without soft spots.
- Oil: I like olive oil or coconut oil, but any cooking oil will work.
- Maple syrup: You’ll want to use pure maple syrup (not pancake syrup!). If maple syrup isn’t available, honey makes a good substitute. You could also use brown sugar.
- Seasoning: This can be as simple as salt and pepper, or you can boost the flavors with extras like cinnamon, nutmeg, chilli flakes, or the savory seasoning blend from my roasted winter squash recipe. See the Variations section for more suggestions.
How to Peel and Cut Butternut Squash
Butternut squash has a very thick skin that can make it tricky to cut and peel. To save time, you can buy it pre-cut, or use frozen squash cubes. If you’re cutting it yourself, here’s how to do it safely:
- Use a large, very sharp knife. Dull knives are harder to control and more likely to slip.
- Slice off the top and bottom ends of the squash. Then, stand the squash upright on its wider base.
- Holding the top of the squash firmly in one hand, use your knife to carefully carve the skin away. Starting at the top and trimming to the bottom, work all the way around, away from the hand stabilizing the squash.
- If needed, flip the squash and trim off any remaining bits of skin left where your hand was.
- Once peeled, turn the squash on its side. Slice it lengthwise down the middle. Scoop out the seeds, then cut it into 1-inch slices. Cut the slices into 1-inch cubes.
Tip: Use the Microwave
Another helpful trick I’ve found is to pierce the squash all over with a fork and microwave the squash for 2-4 minutes. You could also boil it on the stovetop. You don’t want it fully cooked, just enough to soften the skin so it’s easier to peel.
How to Make Maple Roasted Butternut Squash
- Season the squash. Peel and cut the butternut squash into cubes (see the How to Peel and Cut Butternut Squash section). Then, toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper.
- Roast. Put the squash in a baking dish, cover it with foil, and roast it at 400°F for 25 minutes.
- Flip. Remove the foil, turn the squash over, and bake it for an extra 15 minutes until it’s soft. The butternut squash should be easy to pierce with a fork.
Yield: servings
Serving Size: 3 /4 cup
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Preheat the oven to 400°F.
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In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
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Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
Last Step:
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Serving: 3 /4 cup, Calories: 104 kcal, Carbohydrates: 23 g, Protein: 1 g, Fat: 2 g, Sodium: 7 mg, Fiber: 4 g, Sugar: 7 g
FAQ
Yes, but note that frozen squash will be softer than fresh squash once it’s roasted.
Absolutely. Feel free to swap honey or brown sugar for maple syrup if needed.
This recipe works with other kinds of squash, such as delicata, pumpkin, and acorn squash. The roasting times may vary depending on the size and type of squash you use.
Yes! You can also make this recipe by following the cooking directions for my air fryer butternut squash.
Variations
- Different squash: Substitute the butternut squash with sweet potatoes, acorn squash, or delicata squash.
- Add extras to the sheet pan: Try roasted butternut squash with Brussels sprouts or onions, bacon, and Parmesan.
- Bring the heat: Add a pinch of crushed red pepper or cayenne when seasoning for a spicy kick.
- Fall spices: Season the squash with ½ teaspoon of cinnamon or nutmeg.
- Herbs: Toss with fresh or dried herbs, like rosemary, thyme, oregano, or parsley.
What to Serve with Maple Roasted Butternut Squash
This sweet maple roasted butternut squash makes a delicious addition to a fall dinner with more sides, like Brussels sprouts and green beans. Here are tasty meal ideas to serve it with, and don’t forget a scoop of pear crisp for dessert!
Proper Storage
- Refrigerate leftover squash. Once cooled, store the roasted butternut squash in an airtight container. It lasts in the fridge for up to 4 days.
- Reheat roasted butternut squash in a 350ºF until it’s hot throughout. You can also use the microwave.
- Can roasted squash be frozen? Yes. To freeze, transfer the cooled butternut squash to an airtight container or freezer bag. Freeze for up to 1 month. Thaw the squash in the fridge before reheating it in the oven for crispness.
