Simple Maple Roasted Butternut Squash
on Nov 16, 2018, Updated Nov 09, 2024
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Try this quick and easy recipe for Maple Roasted Butternut Squash – a perfect healthy side dish.
Maple Roasted Butternut Squash is one of the simplest ways to prepare butternut squash. You simply peel and cube it, toss it with salt, oil, and maple, and cook it in the oven. The key is to cook it covered for the first half of cooking. This helps to steam the squash so that it cooks through without burning on the outside. Then you uncover it for the second half of the cooking time so that it can crisp up on the bottom. Delicious!
It is so, so good as a side for dishes like Garlic and Herb Chicken in the Crock Pot and Skillet Pork Chops with Mushrooms and Green Beans.
Table of Contents
Why You’ll Love This Recipe
- Maple Roasted Butternut Squash is simple to make.
- It’s sweet, delicious flavor goes well with so many main dishes.
- It takes just a few pantry-staple ingredients.
Ingredients
- Butternut Squash
- Olive Oil
- Pure Maple Syrup
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
How to Make Maple Roasted Butternut Squash
Step #1. Preheat the oven and line a baking sheet or 9×13 pan.
Step #3. Place the coated squash on the baking sheet in a single layer.
Step #2. Place the squash cubes, maple syrup, olive oil, and salt in a medium bowl. Stir to coat.
Step #4. Cover the pan with foil and bake for 20 minutes. Uncover and continue baking for 15-20 minutes until fork tender.
Check for bruises, soft spots, and mold. It should feel heavy for its size.
The easiest way is to use a Y-shaped vegetable peeler but you can also use a paring knife.
You can store them for up to 6 months! Just keep an eye out for bruises, soft spots, and mold. It should sound hollow, too.
Expert Tips
- This is a great recipe to use the pre-cut and peeled squash you can find at your grocery store.
- Feel free to add herbs or ground cinnamon if you like. I love a dash of cinnamon and a little extra sprinkle of coarse salt on this dish. I also love a pinch of dried sage (sometimes called rubbed sage) and a dash of garlic salt for a more savory flavor.
- Cut the squash into same-size cubes so that it cooks evenly.
How to Eat Roasted Butternut Squash (Recipe Ideas!)
- This is a great stand alone side dish, but you don’t have to stop there!
- Mix the roasted squash with a can of black beans and add some taco seasoning! Awesome meatless taco filling.
- Toss cold roasted butternut squash cubes with your favorite spinach salad.
- Add to your favorite chili for texture and color.
- Make a fall quinoa salad with cooked quinoa, roasted squash, shredded Brussels, and a simple oil and vinegar dressing. Top with dried cranberries and some pumpkin seeds.
More Side Dish Recipes to Consider
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
Cornbread Recipes
Zucchini Corn Bread
Vegetable Sides
Baked Cauliflower
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Simple Maple Roasted Butternut Squash
Ingredients
- 1/2 of a medium butternut squash, peeled and cubed (about 3 cups)
- 1 tablespoon olive oil
- 2 tablespoons pure maple syrup
- 1/4 teaspoon salt
- additional salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet or a 9×13 inch pan with parchment paper or a baking mat.
- Cube your butternut squash if needed (removing the seeds and skin first).
- Place the squash in a medium bowl and add the olive oil, maple, and 1/4 teaspoon salt. Stir to evenly coat the squash.
- Add the squash to the prepared pan, spreading it out to make one even layer.
- Cover the pan with foil and bake for 20 minutes.
- Remove the foil and bake for another 15-20 minutes until the squash is fork tender.
- Remove from the oven, adjust the salt and pepper to taste, and serve hot.
Video
Notes
- This is a great candidate for pre-cut and peeled squash you can pick up at the grocery store if you are short on time.
- Feel free to add herbs or ground cinnamon if you like. I love a dash of cinnamon and a little extra sprinkle of coarse salt on this dish. I also love a pinch of dried sage (sometimes called rubbed sage) and a dash of garlic salt for a more savory flavor.
- When buying butternut squash, be sure to get one that is firm and blemish-free (no nicks or bruises). It’ll store a few weeks (even months) so feel free to stock up when they go on sale.
- You can also prep the squash like this ahead of time, chill it, and serve it cold in salads.
