Maple Roasted Butternut Squash

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Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Maple Roasted Butternut Squash
Maple Roasted Butternut Squash

My aunt LOVES butternut squash and shared this Maple Roasted Butternut Squash recipe with me years ago. It’s such a delicious side dish for fall and so simple to make. Some of my favorite butternut squash recipes are Butternut Squash Lasagna Roll Ups, Enchiladas with Butternut Squash and Black Beans, and Butternut Squash Mac and Cheese, just to name a few!

A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!

Do I need to peel butternut squash before roasting?

Yes, butternut squash has a very thick skin, so you need to peel it before cooking it. One of the hardest things about making this roasted butternut squash recipe is peeling and cutting the vegetable. The good news is that you can buy it precut, so if you don’t want to do the extra work, I say skip it! I also have an easy tip here on how to peel it yourself.

How to Cook Butternut Squash

Roasting butternut squash is simple!

  • Toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper.
  • Put the squash in a baking dish, cover it with foil, and roast it at 400° Fahrenheit for 25 minutes.
  • Remove the foil, turn the squash over, and bake it for an extra 15 minutes until it’s soft.

What to Serve with Roasted Butternut Squash

This roasted butternut squash would be a great side for many different proteins, like Adobo-Rubbed Pork Tenderloin, Air Fryer Herbed Buttermilk Chicken, or Roast Beef. Add a green veggie like brussels sprouts or green beans, and enjoy!

Variations:

  • Vegetable: Substitute butternut squash with sweet potatoes or acorn squash.
  • Sweetener: Swap maple syrup for honey.
  • Heat: Add a pinch of crushed red pepper or cayenne for a spicy kick.
  • Spices: Season the squash with a bit of cinnamon or nutmeg.
Maple Roasted Butternut SquashButternut Squash

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Maple Roasted Butternut Squash
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4.72 from 7 votes
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Maple Roasted Butternut Squash

104 Cals 1 Protein 23 Carbs 2 Fats
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Yield: 4
COURSE: Side Dish
CUISINE: American
Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Ingredients

  • 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
  • 1/2 tbsp olive oil or coconut oil
  • 2 1/2 tbsp pure maple syrup
  • kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
  • Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

Notes

Makes 3 cups.

Nutrition

Serving: 3/4 cup, Calories: 104kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Sodium: 7mg, Fiber: 4g, Sugar: 7g
WW Points Plus: 3
Keywords: dairy free sides, easy, fall side dish, roasted butternut squash, veggie side

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65 comments

  1. Can roasted squash be frozen?

  2. Hey Gina, when I click on the personal points button, it brings up Crock Pot Maple Dijon Drumsticks.

    Love the recipe and make it all the time with sweet potatoes also.

  3. Making this for the third time…new family favorite!

  4. Yummy! We’re making it again for Thanksgiving.

    • Covering the squash with foil will keep it from getting a nice golden caramelized crust as will putting it in a dish rather than a cookie sheet. 

  5. Wow! Just made this for dinner… and for the last 15 min that is was to be cooked unfoiled, I put a piece of seasoned salmon filet in the pan and voila, 1 pan dinner served! I did replace the syrup w Manuka honey, delish!

  6. This recipe is great despite my having to use ingredients on hand. I had butternut squash from our garden in the freezer. Also, my husband is a beekeeper and we always use that in place of maple syrup.

    I found that the squash got really soft as it was roasting, so next time I will wait until our garden is giving us squash. Fortunately, I will simply mash the leftovers and enjoy them.

    Initially I thought, “What a disaster.” Then I remembered that, “In the kitchen there are no disasters, only discoveries”.

  7. I’ve been wanting to up my veggie game, and this sounded easy and delicious. I haven’t had much experience with butternut squash, but I’ve enjoyed what I’ve had. So I figured I’ve give this a shot since some pre-cut squash was on sale. I mixed everything together in the baking dish itself to cut down on mess. The combination of salt and pepper with maple syrup concerned me, but I trusted you! And it turned out great! Everything worked together to make something almost like dessert. This encourages me to keep trying the squash for sure. Thank you!

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