This Maple Roasted Butternut Squash recipe is the perfect autumn side dish! Simply toss butternut squash cubes with maple syrup, cinnamon, and sea salt. Then roast the squash to create a delicious and aromatic dish. This irresistible and easy baked squash recipe is caramelized on the outside, tender and sweet inside. What a treat!
One of my favorite things about autumn is the appearance of winter squash on market shelves. Roasted butternut squash is a particular favorite vegetable in our family. It’s naturally sweet, low in calories, and full of vitamins A and C.
In this very simple baked squash recipe, I toss butternut squash cubes with extra virgin olive oil, maple syrup, and seasonings. Overall this creates a sweet, salty medley of flavors. The cinnamon and cayenne give this side dish a little spicy kick– just enough to make it interesting.
At first glance, this may seem like a lot of squash. But when you roast butternut squash, the pieces tend to shrink up quite a bit. In addition, this maple roasted butternut squash is so delicious, you’ll be glad you made a little extra.
If you’re only making dinner for two, you can easily halve the recipe if you wish. But I could honestly eat half the recipe by myself in one sitting. It’s that tasty and quite possibly the best butternut squash recipe!
As I have noted in the recipe below, you don’t need to pay a premium for pre-peeled and seeded butternut squash. While pre-cubed squash is convenient, it’s not that hard to prepare a butternut squash yourself. In fact, my How to Cook Butternut Squash tutorial offers a detailed introduction to the process, as well as more butternut squash recipe ideas.
This baked squash recipe is vegan, dairy free, gluten free, healthy and nutritious. Roasted butternut squash is perfect for fall holidays like Thanksgiving, Rosh Hashanah, and Sukkot. Best of all, it’s easy. Enjoy!
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Maple Roasted Butternut Squash
Ingredients
- 8 cups butternut squash (peeled and seeded) cut into 1-inch cubes, about 3 lbs of peeled cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 pinches cayenne pepper (optional – adds a touch of heat)
Instructions
- Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to peel and prepare squash for roasting, see this post.
- Line each rimmed baking sheet with parchment paper or foil. This lining step is optional, but recommended– it will protect the baking sheet as the sugars caramelize, so it will be easier to clean. It will also make it easier to release the roasted butternut squash from the pan. Spread out the cubes on the baking sheets.Spread out the cubes in a single layer. Drizzle the squash on each baking sheet of squash with 1 tablespoon of olive oil and 1 tablespoon of maple syrup (2 tablespoons of olive oil and 2 tablespoons of maple syrup total).
- Sprinkle each baking sheet evenly with 1/4 teaspoon of sea salt, 1/4 teaspoon of cinnamon and a pinch of cayenne pepper (1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and 2 pinches of cayenne pepper total).
- Toss the squash on the sheets with clean hands to coat evenly. Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, until the largest piece of squash is fork-tender all the way through. Remove the baking sheets from the oven and turn on the broiler. If you used parchment paper, slide the squash cubes off of the paper onto the baking sheet for this final step – parchment should not be placed under the broiler.
- Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize. The squash should be golden brown– careful, it will brown very fast. Don't let it burn! Serve warm.
NOTES
Nutrition
I did this with all of my leftover (white)sweet potatoes, butternut squash and (green)apples. DELICIOUS!!
This looks super yummy! I’m making it tonight to go with my roasted chicken. I’m going to add sweet potatoes, carrots and onions as well so there’s extra for lunch. Thank you for a delicious-looking and gluten free recipe. 🙂
I always thought I didn’t like squash – then I made this recipe. All I can say is Wow! I love it. Wish it traveled better as I’d love to bring it to the holiday potlucks I’m attending. If I made it up the day of, could I keep it warm in a crockpot on warm? I don’t like taking unhealthy, high sugar or fat dishes, but don’t like going the chopped raw veggies and dip route either.
Hi Kathleen– the trouble with bringing this to a potluck is it can easily go from “cooked” to “mushy.” It will also lose some of its roasted charm when reheated. You can roast it and bring it on the baking sheet covered with foil, then stick it in the oven to reheat it at your destination. I’m just not sure I’d recommend a crock pot due to the mushy factor.
This recipe was WONDERFUL! Really, really good! I couldn’t stop eating it!
So glad you liked it Joan! I agree it is addicting. 🙂
I’m curious about how well this travels, or keeps overnight. I’m sure it’s best when served immediately after cooking but how about when dinner is “over the river and through the woods?” Will it still be great when cooked, cooled, transported, and reheated? Thanks in advance.
Hi James– I wouldn’t cook it more than 1 day ahead, and the chunks might become a bit mushy when you reheat them. They will still taste yummy though! For a squash recipe that might travel a bit better, try this: http://theshiksa.com/2012/11/09/maple-butternut-squash-puree/ It will be easier to reheat and stir back to its original consistency after storing in the fridge overnight. Good luck!
It is GOOD! I make this all the time.
I may have eaten an entire squash by myself in a day…
Made this today. Trader Joe’s sells 12 oz. bags of ready to use butternut squash. Makes things so much easier!
I tried this recipe using honey for the syrup and grapeseed oil instead of Olive oil. It was fantastic!
My family loves butternut squash. In fact we literally have it at least 2x a week. I’ll put it in soups, chili, mash it, stuff it but mostly roast it. However, I’ve yet to add maple syrup to it. I’ll be sure to try that this week – it couldn’t hurt, in fact I’ll bet it will taste even better than just plain roasting it in olive oil. Thanks for sharing!
With sweet potato fries, I’ve put them in a baggie with the oil and seasoning. Just massage the squash in the mix and the great thing is they can be prepped early (even by a few days) and put in the ‘fridge to marinade. I’m going to make my butternut squash this way. Sub for cayenne could be paprika or turmeric. Turmeric cleans your blood.
It’s In The Oven!!
love the idea of mixing up the flavors with sweet and hot, but not a fan of hot. Any ideas for substitute on the cayenne?
Wendy, you can simply omit the cayenne, no need for a sub.
sure, but then kinda ordinary… need some savory punch.
It Is Also Really Good With Pepper!
You can try sautéed garlic or bacon if your looking for a sweet and savoury flavour those 2 compliment well with maple and squash.
this looks good
Richard Plotzker. I have made soup out of butternut squash with some onions apples and chicken stock. Eg 1 cup squash in pieces 1/3 cup apples. If u want the recipe let me know and I´ll look it up
Hi Eileen,
I would very much like the recipe for the butternut squash soup. would you please post here as well as post directly to me; skfglades@gmail.com
Thank you
steve
I have one of those in my kitchen.
Looks delicious. I would try it with fresh Saigon cinnamon which goes very well with the hot cayenne but also acts as a great sugar substitute.
Normally I am not a fan of sweet butternut squash but this recipe looks delish! I may have to give it a try!
Yummm
Looks fabulous!