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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!


  • 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

4.72 from 7 votes
Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!
Course: Side Dish
Cuisine: American
Maple Roasted Butternut Squash
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Yield: 4
Serving Size: 3 /4 cup


  • 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


  • 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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Makes 3 cups.


Serving: 3 /4 cup, Calories: 104 kcal, Carbohydrates: 23 g, Protein: 1 g, Fat: 2 g, Sodium: 7 mg, Fiber: 4 g, Sugar: 7 g


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65 comments on “Maple Roasted Butternut Squash”

  1. 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.

    1. 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. 

  2. 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!

  3. 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”.

  4. 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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  10. Avatar photo
    Courtney Rees

    Made this tonight and it satisfied my sweet cravings! This is the first Halloween I can remember that I did not eat Halloween candy! 

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  13. 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?

  14. Using this recipe right now. Squash is in the oven. Definitely love how easy it is to throw it together. Hoping to love it. 🙂

  15. 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!

    1. 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

  16. Avatar photo
    Sandy Blankier

    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?

    1. Did you end up seasoning ahead of time? I was going to make tonight and was wondering the same thing.

  17. 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.

  18. 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.

  19. Avatar photo
    Molly McDonald

    Made this last night with brussel sprouts and Trader Joe's Sweet Apple Chicken Sausage…delicious! Thanks for the inspiration, as always!

  20. Avatar photo
    Doug Borowski

    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.

  21. Avatar photo
    Martha Kuczo

    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!

  22. 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.

  23. Roasted butternut squash is one of my favorite things about fall. Great idea to use maple to enhance the flavor.

  24. Avatar photo
    Kimberly Knox

    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.

  25. Avatar photo

    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.

  26. Avatar photo

    This looks great!
    I remember having sweetpotato topped with cinnamon, and it was really tasty, think that'd work with pumpkin too? 🙂 x

    1. Avatar photo
      Skinnytaste Gina

      Butternut Squash lasagna rolls, Butternut Squash and Black Bean Enchiladas, Spaghetti with creamy Butternut sauce and sausage (all on my site)

  27. Avatar photo
    Kelly @ The Fit Skool

    We love butternut squash in our house, even my 10 month old cannot get enough. I can't wait to try this!

  28. Avatar photo
    Melissa Ellis

    Just cut up and froze a bunch of squash from my garden yesterday. I can't wait to try this recipe!

  29. 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.

  30. Avatar photo
    Skinnytaste Gina

    My pleasure Kim, I know everyone's palate is different! My aunt LOVES it, so there you go!

  31. Avatar photo
    Kim Honeycutt

    Thank you for sharing even if it's not your choice. Simple and delicious recipes are perfect! Pinned it!!