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
Delicious, so delicious! In case you are short on time, you can microwave the cubes a few minutes first before following the recipe. You’ll have to watch for done-ness sooner, of course. You can also skip the broiling step.
DELICIOUS!! Made this the other night for guests, and everyone loved it. Only difference was that it cooked MUCH more quickly that the recipe suggests. When I checked the squash at 15 minutes to switch the pans, it was already done. Just had to brown it – really good.
Agreed!!! My cubes were done with 13 mins remaining on the timer!! So… About 15-17 mins and ready!!!
My fault most burned under the broiler, but 5 minutes prep time is totally unrealistic for those attacking a butternut squash for the first time. More like 30 minutes despite the ‘how to’ videos I watched. And I am not a novice cook. You’d have to be a ninja to cut, peel and dice in 5 minutes. Just a warning for timing dinner.
Gail – 5 minute prep time is if you are using pre-peeled and cubed squash. You are correct that prepping squash from scratch will take longer. Here is a tutorial for those who are interested: https://toriavey.com/how-to/all-about-butternut-squash-how-to-peel-seed-slice-and-prepare/
I almost cut my fingers off cutting and peeling….oh geeze…and let alone the time, strength, and effort it takes …even with the chef knife I used!!! I agree totally!!!
Try also making B’nut squash soup. Just bake the two halves (after removing the seeds). Then scrape out the flesh, put it in a pot, add chicken or vegetable stock and anything else you might like, though your kids will probably love butter, apple juice, brown sugar, etc. B’nut squash is very forgiving in that regard and I guarantee you (as well as they) will love it no matter what you may put in or leave out!
Enjoy!
Pat
Looking forward to trying this
Can this be made with pan cake syrup if I don’t have any pure maple syrup in the fridge or will that just burn in the oven?
Hi Alice, Tori’s assistant Ashley here! We haven’t tried this recipe with pancake syrup, but I would be afraid that if would burn like you mentioned.
Just made it. Came out just as described . I rate it A +. Will copy to my file of winners. Thanks to the developer of this recipe.
Wonderful recipe! I added very small amount of brown sugar, walnuts and some orange juice also put some raisinstuff. Can’t help myself, I’m always adding stuff to my meals…….so good! Everyone loved it!
Loved it! Swapped the cayenne with a little bit of paprika and it was delicious. 🙂 I also added a dash of nutmeg because I couldn’t help myself.
I have a question about the arrangement of the oven racks during the roasting. Do I place one in the upper third of the oven and the other in the lower third and then swap racks after 15 minutes?
Yes on the rack position- and switch the trays, not the racks.
can this be made ahead??
if anyone made this ahead did it get mushy? I want to bring it to my cousins for the holidays.
I love this recipe. Tonight I am omitting the cayenne. It was a bit much for my daughter the last time. I’m going to toss all the ingredients in a freezer bag to evenly coat before I spread on the cooking sheets.
Great idea on coating in bag!
Brilliant – I already pre-cut it and put it in a bag that I sprinkled cinnamon into – easy to add the oil and maple syrup before putting it on the pan!! Thank you!!
I accidentally put too much cayenne pepper. I didn’t have enough squash to use two pinches. Hot stuff! I hope the family will endure the dish. I’m on my way now.
it is truly nutritious & delicious for dessert
Tori,
This recipe looks delicious. Thanks for sharing. I recently included it in my recent round-up of easy weeknight side dishes. I’m looking forward to trying it.
This looks like delicious way of making squash – is it a dish that can stay good if make in advanced? Thanks!
Hi Michal, some vegetables hold up quite well after roasting, but butternut squash is fairly delicate and has lots of moisture. My concern is that they might get mushy if left to stand too long.
Gonna try this tomorrow night! My kids live other squash so hopefully they like this too!! Looks super yummy!
I added cubed sweet potatoes to the butternut squash and omitted the cayenne and instead of drizzling on the oil and maple syrup I stirred everything together in a large bowl and then spread it out on the baking sheet. I served this last night as part of our Seder dinner and it was delicious; much to my dismay, there were no leftovers! Lining the baking sheet with foil was a good idea.
I just made this for my son, and he LOVES it. He is one and used to eat most anything we put in front of him, but has been picky about fruits and veggies lately. This is like dessert! It made my house smell soo good! Thanks for sharing.
Great Emily! I am so happy it helped him to enjoy a new vegetable. Healthy and yummy, can’t beat that!
I did as you suggested and cooked ahead of time, then put it under the broiler just before serving. I also discovered it does make a delicious leftover and did not turn to mush, when re-heated in the microwave.
Great to hear that Kathleen! I was a bit worried about that. Honestly we never have any leftover… they always get eaten by the family in one sitting! 🙂
In the oven right now! Can’t wait to try it!!!!!