Maple Roasted Butternut Squash is a simple, flavorful fall side dish made with just a few ingredients: butternut squash, pure maple syrup, oil, plus salt and pepper. It’s an easy crowd-pleaser that pairs beautifully with roasted meats, poultry, or a green vegetable for a balanced seasonal meal.
Maple Roasted Butternut Squash
This recipe comes from family tradition and is one of those fall classics that’s both effortless and delicious. If you love butternut squash, you’ll find it complements many dishes. Try it alongside roasted pork, citrus-herb chicken, or a simple roast beef. It also works well with a side of roasted Brussels sprouts or sautéed green beans.
Do I need to peel butternut squash before roasting?
Yes. Butternut squash skin is quite thick and not pleasant to eat after roasting, so it’s best to peel it before cutting. Peeling and dicing can be the most time-consuming part of the recipe. If you prefer to skip that step, buy pre-peeled, pre-diced squash from the market. If you want to do it yourself, use a sturdy vegetable peeler and a sharp knife, working carefully to remove the tough outer layer before slicing and dicing into even pieces.
How to Cook Butternut Squash
Roasting enhances the squash’s natural sweetness and allows the maple syrup to caramelize slightly. Follow these simple steps for tender, flavorful results:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss 1¼ lbs peeled and diced butternut squash with 1/2 tablespoon olive or coconut oil, 2½ tablespoons pure maple syrup, and a pinch of kosher salt and freshly ground black pepper.
- Spread the squash in a single layer in a baking dish and cover with foil. Roast in the center of the oven for 25 minutes.
- Remove the foil, turn the squash pieces with a spatula, and roast uncovered for an additional 15 minutes, or until pieces are fork-tender and lightly caramelized. Cooking time may vary slightly depending on the size of your dice.
Recipe
Ingredients
- 1¼ lbs butternut squash, peeled and diced into 3/4-inch pieces (about 3 cups)
- 1/2 tbsp olive oil or coconut oil
- 2 1/2 tbsp pure maple syrup
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss the diced squash with oil, maple syrup, salt and pepper in a large bowl until evenly coated.
- Place in a baking dish in a single layer, cover with foil, and roast for 25 minutes.
- Remove the foil, turn the squash, and continue roasting uncovered for 15 more minutes or until tender and slightly caramelized.
- Adjust seasoning to taste and serve warm.
What to Serve with Roasted Butternut Squash
This maple roasted squash makes a versatile side dish. Suggested pairings include:
- Adobo-rubbed pork tenderloin or other roasted pork dishes
- Herbed roast chicken or air-fryer chicken breasts
- Roast beef or grilled steaks for a heartier meal
- Green vegetables such as roasted Brussels sprouts, sautéed kale, or green beans to add color and texture
Variations and Tips
- Vegetable swap: Use sweet potatoes or acorn squash instead of butternut for a different texture and flavor.
- Sweetener: Honey can be used in place of maple syrup, though flavor will differ slightly.
- Heat: Add a pinch of crushed red pepper flakes or cayenne for a subtle kick.
- Warm spices: A light dusting of cinnamon or nutmeg complements the maple and enhances fall flavors.
- Even cooking: Cut squash into uniform pieces so everything cooks at the same rate.
Yield, Timing and Nutrition
Yield: 4 servings (about 3/4 cup per serving). Prep time is approximately 5 minutes; cook time about 40 minutes; total time roughly 45 minutes.
Approximate nutrition per serving (3/4 cup): 104 calories, 1 g protein, 23 g carbohydrates, 2 g fat, 4 g fiber, 7 g sugar, ~7 mg sodium. These values are estimates and will vary with ingredient brands and exact portion sizes.
Notes
This recipe makes about 3 cups of roasted squash. Leftovers keep well in the refrigerator for 3–4 days and can be gently reheated in the oven or added cold to salads for a sweet, seasonal touch.
More Ways to Enjoy Butternut Squash
Beyond roasting, butternut squash is delicious in lasagna roll-ups, enchiladas with beans, creamy mac and cheese, ravioli with sage butter, or blended into soups with kale and lentils. Try different preparations to find your favorites.