Maple-Roasted Butternut Squash Recipe

I absolutely love this Maple-Roasted Butternut Squash Recipe because it brings such a cozy, warm sweetness to the table that feels like fall in every bite. When I first tried this, I was amazed at how a few simple ingredients—maple syrup, cinnamon, and a touch of salt—could transform humble squash into something that makes people ask for seconds.

Whether you’re making a quick weeknight side or prepping for a special holiday meal, this Maple-Roasted Butternut Squash Recipe works like a charm. It’s easy to nail even if you’re new to roasting veggies because the maple syrup caramelizes beautifully, and the cinnamon adds depth without overpowering the natural squash flavor.

this …

Ingredients You’ll Need

These simple ingredients work harmoniously to highlight the butternut squash’s creamy texture and subtly sweet flavor. When shopping, choose firm squash with no soft spots for the best results.

• Butternut squash: Fresh is best, but you can use frozen cubes if short on time.
• Olive or avocado oil: I prefer avocado oil for its neutral taste and high smoke point.
• Maple syrup: Pure maple syrup adds a natural sweetness that caramelizes beautifully.
• Cinnamon: Adds warmth and depth without overshadowing the squash.
• Coarse salt: Enhances the flavors and balances the sweetness.
• Pepper: Freshly cracked whenever possible for a subtle kick.

Variations

I like to switch it up depending on the season or what’s in my pantry—this recipe is forgiving and flexible, so don’t be afraid to personalize it to your tastes.

• Add fresh herbs: Toss in rosemary or thyme before roasting for an earthy twist—my guests loved this the last time I did it!
• Make it spicy: A pinch of cayenne or chili powder gives a surprising depth and a subtle heat boost.
• Use coconut oil: For a dairy-free, richer flavor, swap the oil for melted coconut oil—adds a lovely tropical note.
• Make it savory: Skip the maple syrup and add garlic powder and smoked paprika for a savory roasted squash version.

How to Make Maple-Roasted Butternut Squash Recipe

Step 1: Preheat and Prepare Your Oven

Start by heating your oven to 400°F. I found that this temperature is the sweet spot—it’s hot enough to caramelize the squash edges without drying it out. While the oven warms, line your baking sheet with parchment paper or give it a light oiling to prevent sticking.

Step 2: Mix the Squash with Flavorful Ingredients

In a big bowl, toss the chopped butternut squash with the oil, maple syrup, cinnamon, salt, and pepper. Make sure every piece is evenly coated — this makes all the difference because it allows the flavors to develop and the squash to roast evenly. Don’t overcrowd the bowl! If you need, mix in batches.

Step 3: Spread and Roast

Arrange the squash pieces in a single layer on your prepared baking sheet. This helps them roast evenly and get that perfect golden crust. After baking for 15 minutes, use a spatula to gently toss or flip the pieces so both sides get a chance to caramelize. Return to the oven and roast for another 15 to 20 minutes until you see deep golden edges and tender flesh.

Step 4: Garnish and Serve

When your Maple-Roasted Butternut Squash Recipe is ready, feel free to sprinkle chopped Italian parsley on top. It adds a fresh pop of color and a slight herbal brightness that I love. Serve warm and watch everyone dig in!

How to Serve Maple-Roasted Butternut Squash Recipe

Garnishes

I personally adore finishing with a sprinkle of fresh Italian parsley for color and a subtle herbal freshness. Sometimes, I add chopped toasted pecans or a dash of crumbled feta to dial up the texture and introduce a salty contrast—trust me, it’s a game changer!

Side Dishes

This recipe pairs wonderfully with roasted chicken, quinoa salads, or even a savory grain bowl. My family often enjoys it alongside turkey for a comforting holiday dinner, but it’s just as perfect next to a simple grilled steak or sautéed greens for weeknight meals.

Creative Ways to Present

For a festive touch, try serving your maple-roasted butternut squash in a hollowed-out small pumpkin or acorn squash rind—looks stunning on a Thanksgiving table. You can also mix it into a salad with baby kale and toasted seeds to make a hearty, colorful side dish that’s as beautiful as it is tasty.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they typically last about 3 to 4 days. The cool part is that the flavors actually mingle more overnight, making it even tastier the next day!

Freezing

Freezing works well too—just cool the roasted squash first, then spread it on a baking sheet to freeze individually before transferring to a freezer bag. This keeps the pieces from sticking together, so you can grab exactly how much you need later.

Reheating

To reheat, I usually pop the squash back into a 350°F oven for about 10 minutes to revive that roasted texture and the caramelized edges. Microwaving is quicker but can make it softer, so I only go that route when I’m in a real hurry.

FAQs

Final Thoughts

This Maple-Roasted Butternut Squash Recipe has become a staple in my kitchen because it’s so reliably tasty and comforting without any fuss. I love sharing it with friends and family because it always feels like a special treat—plus, it’s a delicious way to celebrate the natural sweetness of fall veggies. Give it a try, and I promise you’ll find it’s one of those easy recipes that you’ll come back to again and again.

Print