Oh, how I love a cozy, fall-inspired dish that brings warmth and comfort to the table—hel-lo, Maple-Roasted Butternut Squash! This recipe is an absolute autumn classic; it’s sweet, savory, and brings out the natural richness of this lovely winter squash. Whether you’re serving it alongside your Thanksgiving spread or just adding a little sparkle to weeknight dinners, you’ll find this dish steals the show every time.
If you’re looking for a recipe that’s easy, festive, and completely delicious, this maple-roasted squash will be your new go-to! 🍁
Why You’ll Love This Recipe
- Minimal Ingredients: It requires simple, pantry-friendly ingredients—hello, maple syrup and olive oil!
- Festive & Versatile: This dish works as a side for any gathering or as the main event of a quiet weeknight meal.
- Naturally Gluten-Free and Vegan: It pleases everyone at the table, making it a perfect choice for those with dietary preferences.
- Big on Flavor, Low on Time: With just 10 minutes of prep and about 35 minutes in the oven, it’s ideal for busy evenings.
Ingredients Breakdown
- Butternut Squash (1 medium): Look for a squash that feels heavy for its size with a firm, thick skin. This is where all the magic starts!
- Maple Syrup (2 tbsp): The real deal! Pick a grade-A syrup for that deep, caramel-like sweetness.
- Olive Oil (2 tbsp): Helps crisp up the edges of your squash while keeping it tender inside.
- Cinnamon (½ tsp): Adds warmth and a cozy autumn flair to the sweetness of the squash.
- Salt (½ tsp) & Pepper (to taste): Don’t skip! These two bring balance to the dish, enhancing all other flavors.
- Fresh Rosemary (optional, 1 tsp chopped): Adds a lovely herbaceous note but totally optional.
Pro Tips
- When peeling the butternut squash, use a Y-shaped peeler for ease and speed. Squash can be tricky—this makes it a cinch!
- If you don’t have maple syrup, honey works beautifully in this recipe. Just keep an eye on it as honey can caramelize a bit faster.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Achieving a high roast temperature ensures great caramelization.
- Prepare the squash: Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Then, cut the squash into 1-inch cubes. Try to make them uniform so they cook evenly.
- Toss with all the goodness: In a large bowl, toss your squash cubes with the maple syrup, olive oil, cinnamon, salt, and pepper. Make sure every single piece gets coated.
- Spread onto a baking sheet: Line the evenly coated squash cubes in a single layer on a baking sheet. Don’t overcrowd them—you want them to roast, not steam.
- Roast to perfection: Roast for 30-35 minutes, flipping halfway, until the squash is tender and slightly caramelized on the edges. If you’re using rosemary, sprinkle it on in the last 5 minutes to avoid burning the herbs.
Chef’s Tips and Tricks
- Cut Evenly: Cutting your squash into uniform pieces is key to making sure everything cooks at the same rate. No one wants a mix of mushy and rock-hard pieces, right?
- Flip Those Squash Cubes: At the halfway mark, flipping the cubes ensures an even, golden brown color on all sides.
- Go For Fresh Rosemary: While the herb is optional, fresh rosemary adds a fragrant, earthy taste that elevates the dish. But remember, less is more!
Recipe Variations and Serving Suggestions
Variations
- Add a Nutty Crunch: Try tossing some toasted pecans or walnuts on top during the last 5 minutes of roasting for an extra layer of flavor and texture.
- Spice it Up: Add a dash of cayenne pepper or smoked paprika if you like your sweet to come with a little heat.
- Different Squash: Not feeling butternut? You can try acorn squash or delicata for subtle variations in texture and flavor.
Serving Ideas
- Serve this dish alongside a roasted chicken or glazed ham for a complete, hearty meal.
- For a plant-based menu, pair this with a wild rice salad or grilled portobello mushrooms.
- Add a fun side: Toss these maple-roasted beauties with some greens, dried cranberries, and a zingy vinaigrette for a fall-inspired salad.
FAQs
Can I Make This Ahead of Time?
Yes, absolutely! You can roast it ahead and reheat in the oven at 350°F for about 10-15 minutes. It will crisp up beautifully again.
How Do I Store Leftovers?
Pop any leftovers in an airtight container and store in the fridge for up to 4 days. Trust me, they make a tasty snack when reheated!
Can I Freeze Maple-Roasted Butternut Squash?
Freezing isn’t ideal here as the texture can get a bit mushy when reheating, but if you have to, freeze it in a single layer on a baking sheet first before transferring it to a freezer-safe bag.
Printable Recipe
Maple-Roasted Butternut Squash Recipe
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 tbsp maple syrup
- 2 tbsp olive oil
- ½ tsp cinnamon
- ½ tsp salt
- Fresh ground black pepper, to taste
- 1 tsp chopped fresh rosemary (optional, for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- In a large bowl, toss the squash cubes with maple syrup, olive oil, cinnamon, salt, and pepper.
- Spread the squash pieces in a single layer onto a lined baking sheet.
- Roast for 30-35 minutes, flipping halfway, until lightly caramelized and tender.
- Sprinkle with fresh rosemary during the last 5 minutes of roasting if using.
- Serve warm, and enjoy!
Conclusion
There you have it! An easy, yet impressive Maple-Roasted Butternut Squash that brings the perfect balance of sweet and savory to your table. I can’t wait for you to try it—let me know how it goes! If you make this dish or add your own spin, don’t forget to share your creations with me in the comments below!
