In this Maple Roasted Butternut Squash recipe, butternut squash is simply roasted in the oven with a drizzle of olive oil, salt, and maple syrup. Serve it as a side or as part of a warm fall grain and lettuce salad.
After recently having a few salads on trips around the country with roasted butternut squash and getting a few honeynut squashes through my farm share, I’ve been craving the subtle sweetness of roasted butternut squash.
It’s great for meal prep for lunch for the week. I’ll roast a baking sheet’s worth and sometimes toss in walnuts or pecans, and then top a quick salad with the butternut squash, farro or barley, goat cheese, and nuts. It’s filling, full of healthy ingredients, and it's super easy to throw together. For a similar but sweeter alternative to butternut squash, try Roasted Honeynut Squash.
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🛒 Ingredients:
Below are the ingredients needed to make this Maple Roasted Butternut Squash.
- Butternut Squash: Dicing the squash into ½ inch cubes rather than larger sized cubes allows for shorter baking time.
- Olive Oil: I use extra virgin olive oil. It lightly coats the butternut squash, adds flavor, and helps with browning.
- Salt: To bring out flavor.
- Maple Syrup: Use real maple syrup, not pancake syrup. Costco sells a large bottle for less per unit volume.
See the recipe card further below for full information on ingredients and quantities.
📝 How to Make Maple Roasted Butternut Squash
Below are the step-by-step instructions and photos for how to make Maple Roasted Butternut Squash.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 400°F.
Peel and dice the butternut squash.
Step 1. Drizzle with Olive Oil and Season with Salt: Place the diced butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt, then toss to coat.
Spread out on a baking sheet and bake for 20 minutes at 400°F.
Tip: Spreading the diced butternut squash on the baking pan allows for air circulation that enables the butternut squash to roast and brown rather than steam.
Step 2. Drizzle Maple Syrup: Remove from the oven and drizzle with the maple syrup. Toss to coat, and spread the butternut squash back out on the baking sheet.
Step 3. Bake: Add the pan back to the oven and bake for another 10 minutes or until some of the edges of the butternut squash start to brown.
Serve: On its own, in a salad, or use in soup as a substitute for honeynut squash in this Honeynut Squash Soup.
💖 If You're Looking for More Vegetable Side Dishes, You May Love These:
If you tried this Maple Roasted Butternut Squash Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Maple Roasted Butternut Squash
Ingredients
- 1 butternut squash peeled, seeded, and diced into ½ inch cubes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1½ tablespoon maple syrup
Instructions
- Preheat the oven to 400°F.
- Add the diced butternut squash to a baking sheet, drizzle with the extra virgin olive oil, and sprinkled with salt. Toss to coat the squash in the olive oil. Spread the squash out on the pan to encourage browning rather than steaming.
- Bake at 400°F° for 20 minutes.
- Drizzle with the maple syrup and toss. Bake for an additional 10 minutes or until the butternut squash starts to brown at the edges.
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