There’s just something magical that happens when you toss butternut squash cubes with maple syrup, a hint of warm spice, and olive oil, then let the oven transform them into sticky, caramelized perfection. If you’re searching for a cozy side that brings color, comfort, and a kiss of sweetness to the table, Maple Roasted Butternut Squash is everything you could want. It’s a dish that bridges the gap between simple weeknight comfort and holiday-worthy wow, and I absolutely love how it always disappears first!
Ingredients You’ll Need
With just a handful of pantry staples and a few minutes of prep, you’ll be amazed at how each ingredient lends both punch and subtlety to Maple Roasted Butternut Squash. Every item is carefully chosen for the way it enhances flavor, texture, or beauty. Here’s what you’ll need:
- Butternut squash: Its naturally sweet, earthy flavor deepens in the oven—be sure to cut it into even, bite-size cubes for consistent roasting.
- Olive oil: Helps the squash brown beautifully and keeps the edges irresistibly crisp.
- Pure maple syrup: Adds a warm, woodsy sweetness that caramelizes gorgeously and makes this dish downright addictive.
- Ground cinnamon: Just a touch enhances the cozy aroma and taste without overpowering the squash.
- Ground nutmeg (optional): Gives subtle warmth and a faintly nutty fragrance—feel free to skip if you prefer a straightforward flavor.
- Salt: Brings out all the natural sweetness and adds the perfect savory pop.
- Black pepper: Keeps the sweetness in check with a mild, peppery kick.
- Fresh parsley: Sprinkled over the warm squash, it adds a burst of color and bright herbal freshness right before serving.
How to Make Maple Roasted Butternut Squash
Step 1: Prep Your Oven and Pan
Start by heating your oven to 400°F (200°C) and lining a large, rimmed baking sheet with parchment paper. This step might seem small, but getting your oven fully preheated and using parchment means your squash cubes won’t stick, and you’ll get those lovely, caramelized edges without any fuss.
Step 2: Mix Up the Maple Coating
Grab your largest mixing bowl and toss in the butternut squash cubes. Drizzle in the olive oil and pure maple syrup, then sprinkle over the cinnamon, nutmeg (if using), salt, and black pepper. Give everything a good toss—your hands work great here!—so that every cube gets glossy and evenly coated with all those delicious seasonings.
Step 3: Arrange and Roast
Spread the coated squash cubes in a single layer on your prepared baking sheet. Try not to overcrowd; a roomy pan helps the cubes roast and caramelize rather than steam. Slide the tray into the oven and roast for 25-30 minutes, stirring and flipping the squash about halfway through to ensure every piece gets brown and gorgeous on all sides.
Step 4: Finish and Garnish
Once the cubes are fork-tender and the edges are delectably caramelized, pull them from the oven and transfer to a serving dish. Scatter the fresh chopped parsley over the top—the vivid green is such a lovely contrast to the burnished maple exterior. Your Maple Roasted Butternut Squash is now ready for its grand entrance!
How to Serve Maple Roasted Butternut Squash
Garnishes
A generous handful of chopped fresh parsley is classic, but don’t stop there if you’re feeling fancy. Toasted pecans or walnuts bring crunch, while a light dusting of extra cinnamon gives an extra-aromatic finish. Even a hint of orange zest can liven things up for special occasions!
Side Dishes
Maple Roasted Butternut Squash pairs beautifully with classic mains like roast chicken, turkey, or glazed ham. Try serving it alongside wild rice pilaf, garlicky sautéed greens, or a bright leafy salad for a perfectly balanced meal. It holds its own at both holiday tables and cozy weeknight dinners.
Creative Ways to Present
For a playful twist, serve the squash in a hollowed-out roasted squash shell or pile it high in a vibrant bowl and top with pomegranate seeds. Maple Roasted Butternut Squash also makes a striking layer in a grain bowl, or try stirring leftovers into warm quinoa with crumbled feta and pepitas for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Transfer any extra Maple Roasted Butternut Squash to an airtight container and store it in the fridge for up to four days. It reheats well and maintains its flavor, so don’t hesitate to make a double batch for meal-prep or quick weeknight sides.
Freezing
If you want to freeze, let the squash cool completely, then load into a single layer on a baking sheet to freeze individually (this helps prevent clumping). Once frozen, transfer to a freezer-safe bag or container for up to three months. Thaw in the fridge before reheating for best results.
Reheating
To recapture that fresh-from-the-oven taste and texture, reheat Maple Roasted Butternut Squash in a 375°F (190°C) oven for about 10 minutes, or in a hot skillet with a splash of olive oil until warmed through and lightly crisped again. The microwave is speedy too, though the edges won’t get quite as crisp.
FAQs
Can I use frozen butternut squash cubes?
Yes, you can! Thaw them first and pat dry to remove excess moisture, so they roast instead of steaming. The flavor and caramelization are still wonderful, but fresh squash does yield the best texture.
Is this recipe vegan and gluten-free?
Absolutely—Maple Roasted Butternut Squash contains only plant-based, gluten-free ingredients. It’s a fabulous option for guests with dietary restrictions, bringing everyone to the table happily.
Can I add other spices or herbs?
Of course! Feel free to experiment by adding a sprinkle of cayenne for gentle heat, rosemary or thyme for woodsy aroma, or a touch of smoked paprika for an earthy twist. It’s a forgiving canvas for flavor.
How do I peel and cut butternut squash easily?
Use a sharp vegetable peeler to remove the skin, then slice off the stem and base so the squash stands steady. Cut in half, scoop out the seeds, and slice into manageable cubes. Or, look for pre-cut squash in your produce section to save time.
Can I make Maple Roasted Butternut Squash ahead for a party?
Definitely! You can roast the squash up to a day in advance and reheat just before serving. Add the parsley garnish right before bringing it to the table for the freshest pop of color.
Final Thoughts
If you’re looking for a side dish that’s easy, stunning, and packed with flavor, Maple Roasted Butternut Squash truly delivers. It’s a dish that brings smiles, warms kitchens, and pairs perfectly with so many meals. I hope you make it soon—and fall in love with every sweet, toasty bite!
Print
Maple Roasted Butternut Squash Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
Delight in the sweet and savory flavors of this Maple Roasted Butternut Squash recipe. Tender butternut squash cubes are roasted to perfection with a maple glaze, creating a perfect side dish for any fall meal.
Ingredients
Main Ingredients:
- 1 medium butternut squash (about 2 pounds, peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare Squash: In a large bowl, toss the butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until coated.
- Roast Squash: Spread squash in a single layer on baking sheet. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- Serve: Transfer to a dish, garnish with parsley, and serve.
Notes
- For added texture, consider topping with roasted pecans or walnuts.
- Perfect for holiday and fall dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
