This maple roasted butternut squash recipe is an easy fall side dish with only three ingredients. It’s as quick as tossing butternut squash in maple syrup and olive oil, then roasting it in the oven until caramelized and tender. Perfect for holiday meals and weeknight dinners!
Maple Roasted Butternut Squash
My aunt LOVES butternut squash, and she shared this maple roasted butternut squash recipe with me years ago. It’s such an easy fall side dish and a delicious variation of roasted butternut squash that I’ve made for our holiday meals and weeknight dinners ever since. I’ll show you how to cut up a squash, toss it with pure maple syrup, and roast it until it’s perfectly tender.
Some of my favorite butternut squash recipes include these butternut lasagna roll-ups, butternut squash soup, and butternut squash mac and cheese, just to name a few!
Why This Oven-Roasted Butternut Squash Is a Must-Make
I use a similar method in my roasted honeynut squash recipe, only this version leaves out the pecans and uses a larger squash. It’s a simple, foolproof method for roasting butternut squash in the oven with loads of flavor. Here’s why I come back to this maple roasted butternut squash recipe again and again:
- Only 3 ingredients: It doesn’t get easier, no matter what occasion I’m making this for!
- The perfect fall twist: Pure maple syrup brings out the sweetness in roasted butternut squash, letting the fall flavors shine.
- Holiday-ready: This roasted squash is quick enough to roast on a weeknight, but it’s special enough to be a holiday side at Christmas or Thanksgiving dinner.
- Great for meal prep: Add maple roasted squash to an autumn salad or Buddha bowl, or add chicken to the pan for a fall sheet pan dinner.
- Easy to customize: Like my baked spaghetti squash, butternut squash is super versatile, and the maple syrup in this recipe is easy to swap with any seasonings you’d like.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious butternut squash side dish. See the recipe card for exact measurements.
- Butternut squash: Choose a butternut squash that’s heavy for its size with smooth, firm skin and without soft spots.
- Oil: I like olive oil or coconut oil, but any cooking oil will work.
- Maple syrup: You’ll want to use pure maple syrup (not pancake syrup!). If maple syrup isn’t available, honey makes a good substitute. You could also use brown sugar.
- Seasoning: This can be as simple as salt and pepper, or you can boost the flavors with extras like cinnamon, nutmeg, chilli flakes, or the savory seasoning blend from my roasted winter squash recipe. See the Variations section for more suggestions.
How to Peel and Cut Butternut Squash
Butternut squash has a very thick skin that can make it tricky to cut and peel. To save time, you can buy it pre-cut, or use frozen squash cubes. If you’re cutting it yourself, here’s how to do it safely:
- Use a large, very sharp knife. Dull knives are harder to control and more likely to slip.
- Slice off the top and bottom ends of the squash. Then, stand the squash upright on its wider base.
- Holding the top of the squash firmly in one hand, use your knife to carefully carve the skin away. Starting at the top and trimming to the bottom, work all the way around, away from the hand stabilizing the squash.
- If needed, flip the squash and trim off any remaining bits of skin left where your hand was.
- Once peeled, turn the squash on its side. Slice it lengthwise down the middle. Scoop out the seeds, then cut it into 1-inch slices. Cut the slices into 1-inch cubes.
Tip: Use the Microwave
Another helpful trick I’ve found is to pierce the squash all over with a fork and microwave the squash for 2-4 minutes. You could also boil it on the stovetop. You don’t want it fully cooked, just enough to soften the skin so it’s easier to peel.
How to Make Maple Roasted Butternut Squash
- Season the squash. Peel and cut the butternut squash into cubes (see the How to Peel and Cut Butternut Squash section). Then, toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper.
- Roast. Put the squash in a baking dish, cover it with foil, and roast it at 400°F for 25 minutes.
- Flip. Remove the foil, turn the squash over, and bake it for an extra 15 minutes until it’s soft. The butternut squash should be easy to pierce with a fork.
Maple Roasted Butternut Squash
Ingredients
- 1 ¼ pounds butternut squash, peeled and diced into ¾-inch pieces
- ½ tablespoon olive oil or coconut oil
- 2 ½ tablespoons 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).
Last Step:
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Nutrition
FAQ
Yes, but note that frozen squash will be softer than fresh squash once it’s roasted.
Absolutely. Feel free to swap honey or brown sugar for maple syrup if needed.
This recipe works with other kinds of squash, such as delicata, pumpkin, and acorn squash. The roasting times may vary depending on the size and type of squash you use.
Yes! You can also make this recipe by following the cooking directions for my air fryer butternut squash.
Variations
- Different squash: Substitute the butternut squash with sweet potatoes, acorn squash, or delicata squash.
- Add extras to the sheet pan: Try roasted butternut squash with Brussels sprouts or onions, bacon, and Parmesan.
- Bring the heat: Add a pinch of crushed red pepper or cayenne when seasoning for a spicy kick.
- Fall spices: Season the squash with ½ teaspoon of cinnamon or nutmeg.
- Herbs: Toss with fresh or dried herbs, like rosemary, thyme, oregano, or parsley.
What to Serve with Maple Roasted Butternut Squash
This sweet maple roasted butternut squash makes a delicious addition to a fall dinner with more sides, like Brussels sprouts and green beans. Here are tasty meal ideas to serve it with, and don’t forget a scoop of pear crisp for dessert!
Hearty Main Dishes
Holiday Sides
Proper Storage
- Refrigerate leftover squash. Once cooled, store the roasted butternut squash in an airtight container. It lasts in the fridge for up to 4 days.
- Reheat roasted butternut squash in a 350ºF until it’s hot throughout. You can also use the microwave.
- Can roasted squash be frozen? Yes. To freeze, transfer the cooled butternut squash to an airtight container or freezer bag. Freeze for up to 1 month. Thaw the squash in the fridge before reheating it in the oven for crispness.
Excellent recipe. I’ve made this several times already.
Made this several times now.I sprinkle allspice on top. Great smell and taste. Will make it again and again.
This was delicious! I added carrots since they are sweet, too, and it was amazing! Thx for the recipe!
Good! And Easy! But needs a little something. Maybe thyme?
Loved the taste of this because anything with maple syrup is great. The microwave peeling method didn’t work that well on my small butternut squash. I did 2 minutes and the neck part was already cooking as was the outer layer but the peel was no easier to get off. It’s one reason I avoid acorn squash. Other than that, simple and very good.
This was delicious!!
Can roasted squash be frozen?
Sure!
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.
Thank you! Fixed!
Making this for the third time…new family favorite!
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.
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!
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”.
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!
Made this tonight and it satisfied my sweet cravings! This is the first Halloween I can remember that I did not eat Halloween candy!
Great!!
When i put this in the recipe builder, the entire dish is 3 points plus …. for a little more than a point per serving. I am confused as to why it says 3 points plus per serving?
It's ready and OMG…IT'S AMAZINGLY DELICIOUS…A KEEPER! Thanks so much! 🙂
So happy you like it 🙂
Using this recipe right now. Squash is in the oven. Definitely love how easy it is to throw it together. Hoping to love it. 🙂
Is this possible to make with frozen squash?
Sure I don't see why not
What is a good main dish to pair this with? I was thinking of the fig balsamic pork tenderloin recipe but fear it may be too much sweetness… any suggestions? Thanks!
I made this with her Crock Pot Maple Dijon Chicken Drumsticks the other day (though I modified the recipe to be more a marinade for oven-cooked chicken breasts) and it was delicious
The Adobo Rubbed Pork tenderloin would be great!
Can I use honey instead of maple syrup? I have a gallon of honey instead of buying maple syrup.
Yes!
i just made this, and holy cow is it good! the squash tastes like candy! YUM.
If I cut up the squash in advance should i season it and let it sit in the seasoning or should I season it just before I roast it?
Did you end up seasoning ahead of time? I was going to make tonight and was wondering the same thing.
I don't think it matters
made this last night – very yummy. first time eating butternut squash too!
I make this and add a pinch of crushed red pepper to give it a kick. It is really good!
Perfect!
6 thumbs up! Served this along with the Crock Pot Balsamic Pork Roast to my mom and aunt and brought home an empty bowl with them asking for more of the butternut squash dish.
They loved the roast to.
I do have a question though. Is there an easier way of peeling the butternut before roasting? Boy my shoulders are sore.
Yes, see link above in headnotes.
Thank you for the simple recipe! I just got the cookbook. Thank you for wonderful recipes in there as well. I've been following you for years but never said thank you before.
Made this last night with brussel sprouts and Trader Joe's Sweet Apple Chicken Sausage…delicious! Thanks for the inspiration, as always!
Gina:
I am SOOOO happy that I ordered the cookbook. You did an awesome job on it, and Iook forward to many, many healthy delicious dinners thanks to you.
Thank you Doug!
I don't cover it with foil and it is yummy! Even hubby likes it.
I've done my butternut squash this way for a few years now, and it gets requested often even by the non-veggie eaters. The only thing I add is a handful of craisins when the foil is removed for the last 15 minutes. Yummy!
I do the exact same recipe with brussel sprouts… even the haters love it!
Awesome!
Would this work with Acorn squash too?
Thanks, Gina! LOVE the recipes!!
Yes!
I found out (by mistake) that if you cut knife slits to release the steam you can microwave the whole squash for 7 or 8 minutes, which makes it soft enough to cut and peel. The ends turn a soft grayish color and I keep popping it back in until the middle is the same color. I do this when preparing butternut squash for soup.
USE THE SAME CONCEPT FOR ACORN SQUASH IN MICROWAVE.
Roasted butternut squash is one of my favorite things about fall. Great idea to use maple to enhance the flavor.
An amazing delicious and healthy side for Thanksgiving dinner!
I love your recipes, just received your cook book and love it already. Your recipes make me want to try new things like this. Have not had butternut squash before and can't wait to try. Which brings me to my question, how do you pick it? Thanks in advance.
I also prefer my squash savory as a general rule of thumb – however – sweet roasted squash is AMAZING in oatmeal or other breakfast grains! Looks good.
I happen to have all of these ingredients. It's fate.
One of my favorite side dishes. ~ Catherine
Loving all your butternut squash recipes!
This looks great!
I remember having sweetpotato topped with cinnamon, and it was really tasty, think that'd work with pumpkin too? 🙂 x
So what is YOUR favorite recipe? I prefer savory as well!
Butternut Squash lasagna rolls, Butternut Squash and Black Bean Enchiladas, Spaghetti with creamy Butternut sauce and sausage (all on my site)
We love butternut squash in our house, even my 10 month old cannot get enough. I can't wait to try this!
Just cut up and froze a bunch of squash from my garden yesterday. I can't wait to try this recipe!
I've never tried squash, there are so many new recipes i'm finding to where it can be used though. I'll have to try this, it would be a great side! Thanks for sharing.
My pleasure Kim, I know everyone's palate is different! My aunt LOVES it, so there you go!
Thank you for sharing even if it's not your choice. Simple and delicious recipes are perfect! Pinned it!!