Maple-Roasted Butternut Squash Recipe

I absolutely love this Maple-Roasted Butternut Squash Recipe because it turns simple squash into a caramelized, flavorful side dish that’s perfect year-round. The combination of maple syrup and cinnamon gives it a lovely warm sweetness without being overpowering, making it a crowd-pleaser whenever I bring it to dinners or family meals.

You’ll find that it’s incredibly easy to pull together, and the roasting process really brings out the natural nutty flavor of the squash. Whether you’re cooking for a holiday feast or just want a cozy weeknight side, this recipe is a go-to for me and I’m sure it will become one for you too!

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Ingredients You’ll Need

This Maple-Roasted Butternut Squash Recipe uses simple ingredients that you probably already have or can easily find at any grocery store. Each plays a role in building that signature sweet, warm, and slightly spiced flavor that’s so comforting.

• Butternut squash: Look for one that’s firm and heavy for its size, with a matte skin to ensure freshness.
• Olive or avocado oil: I like avocado oil for its high smoke point, but olive oil gives a lovely flavor too.
• Maple syrup: Use pure maple syrup for the best taste—avoid imitation syrups.
• Cinnamon: Freshly ground if possible for the brightest flavor, but pre-ground works fine.
• Coarse salt: Kosher salt or sea salt helps season evenly without overwhelming.
• Black pepper: Freshly ground adds just the right touch of heat and complexity.

Variations

One of the things I love most about this Maple-Roasted Butternut Squash Recipe is how easy it is to tweak according to what you have on hand or your mood. Feel free to personalize it—you’ll discover new favorite versions!

• Add Warm Spices: I sometimes shake in a pinch of nutmeg or ground ginger for an extra cozy vibe, especially in fall and winter.
• Make it Savory: Skip the cinnamon and maple syrup, then add smoked paprika and garlic powder for a smoky, savory twist.
• Nutty Crunch: Toss roasted pecans or walnuts on top just before serving for texture contrast; my family goes crazy for this addition.
• Herbs Upgrade: Swap Italian parsley for fresh rosemary or thyme for a different herbal note that pairs wonderfully with the squash’s sweetness.

How to Make Maple-Roasted Butternut Squash Recipe

Step 1: Preheat and Prep Your Oven

First things first, set your oven to 400°F (about 200°C). While it’s warming up, grab a large baking sheet and line it with parchment paper or lightly grease it—this helps prevent the squash from sticking and makes cleanup a breeze.

Step 2: Toss the Ingredients Together

Peel, seed, and chop your butternut squash into roughly 1-inch cubes. In a big bowl, combine the squash with olive or avocado oil, maple syrup, cinnamon, salt, and pepper. Use your hands or a large spoon to mix everything thoroughly so each piece is well coated. I love doing this part because the maple syrup starts to scent the air immediately.

Step 3: Roast the Squash

Spread the coated squash in a single layer on your baking sheet, making sure the pieces aren’t crowded—that way they roast instead of steam. Pop the sheet into the oven and roast for 15 minutes. Then, pull it out and give the squash a gentle toss with a spatula to turn the pieces for even browning.

Return it to the oven for another 15 to 20 minutes until the edges are beautifully golden and caramelized. You’ll know it’s done when the squash is tender and has those slightly crisp, sweet edges that melt in your mouth.

Step 4: Garnish and Serve

Once out of the oven, I like to sprinkle some chopped fresh Italian parsley—the green pop adds freshness and color. Serve warm as a perfect side, and watch it disappear fast.

How to Serve Maple-Roasted Butternut Squash Recipe

Garnishes

I typically top this roasted butternut squash with fresh Italian parsley because it adds a bright, herby note and beautiful color contrast. Sometimes I’ll sprinkle on toasted pumpkin seeds for a little crunch, which always earns compliments from guests.

Side Dishes

This Maple-Roasted Butternut Squash Recipe pairs wonderfully with roasted chicken, pork tenderloin, or even a hearty grain bowl. It’s also great alongside quinoa salad or creamy mashed potatoes for a cozy vibe.

Creative Ways to Present

For holiday dinners, I love serving the squash in a rustic ceramic bowl with extra parsley sprinkled on top, garnished with a few pomegranate seeds for festive color. It also looks stunning spread on a wooden board alongside other roasted veggies for a shareable fall-inspired platter.

Make Ahead and Storage

Storing Leftovers

I usually store leftover maple-roasted butternut squash in an airtight container in the fridge, where it stays fresh for up to 4 days. It makes a fantastic quick snack or addition to salads the next few days.

Freezing

I’ve frozen leftovers a couple of times—just spread the cooled squash on a baking sheet to freeze individually, then transfer to a freezer bag. It thaws well and reheats nicely, though the texture softens a bit, so I prefer to use frozen squash in soups or stews.

Reheating

To reheat, I spread the squash on a baking sheet and pop it back in a 350°F oven for 10 minutes or so to revive some crispiness along the edges. Microwaving works too in a pinch but tends to make it softer.

FAQs

Final Thoughts

This Maple-Roasted Butternut Squash Recipe has become a beloved staple in my kitchen. It’s just that perfect mix of sweet, spice, and roasted goodness that feels both comforting and a little special. I can’t recommend it enough if you want an easy side that’ll wow your family or guests. Give it a try—you might be surprised at how simple ingredients come together to make something truly memorable!

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