Maple Roasted Butternut Squash takes all the goodness of fall and packs the flavor into one delicious roasted vegetable dish.
Simple to prepare, it’s a perfect cozy side dish for fall meals or holiday gatherings.
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In the fall I cannot get enough of the delicious fall flavors. I try and stack my diet with seasonal foods and especially seasonal produce! (I mean have you ever tried to get butternut squash out of season, SO expensive and just not as good quality as seasonal!) Butternut squash, Brussels sprouts, and pumpkin are a few of my favorite and I am always trying to serve them up.
Ingredients
- Butternut Squash
- Olive Oil
- Maple Syrup: Ensure you are using pure maple syrup and not pancake syrup.
- Brown Sugar
- Cinnamon
- Pecans: You can leave them out, but they add a nice crunch and get all toasty and caramelized with the squash!
You will also need a sharp chef’s knife (for cutting the squash) and a baking sheet.
How to Cut Butternut Squash
Prepping butternut squash can be tricky, but use these simple steps for perfectly diced squash.
- Trim: Cut off the top and bottom of the squash to create flat surfaces.
- Peel: Use a peeler to remove the skin.
- Halve: Stand the squash upright and cut it in half lengthwise.
- Scoop: Remove the seeds with a spoon.
- Slice: Cut the squash into slices.
- Cube: Cube them squash slices.
That’s it! Using a sharp knife will make the process easier and safer. You can microwave the squash for 2-3 minutes before peeling to slightly soften the skin, making it easier to cut.
How to Make Maple Roasted Butternut Squash
- Prepare squash as above.
- Toss diced squash in prepared glaze.
- Roast until caramelized.
Other Butternut Squash Recipes
Butternut Squash Mac and Cheese
Maple Roasted Butternut Squash
Equipment
- baking sheet
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- salt and pepper to taste
- ½ cup pecans chopped, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel and seed the squash. Cut into ¾-inch cubes.
- In a small mixing bowl make the glaze. Whisk together the olive oil, maple syrup, brown sugar, cinnamon, salt and pepper.
- Toss the cubed butternut squash and pecans in the glaze. Spread into an even layer on the prepared baking sheet.
- Bake for 30 minutes until beginning to brown, stirring halfway through.
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