This easy and delicious maple glazed squash recipe needs just a few ingredients.
Roasted butternut squash is the perfect combination of sweet & savory baked into a caramelized side dish.
An Easy Side Dish
- Roasted butternut squash is an easy side dish that needs few ingredients.
- Prep is quick and there is no need to peel the squash first.
- Slice and serve or scoop it out for a hearty side dish.
Ingredients for Roasted Butternut Squash
Butternut Squash – Butternut squash is sweet and mild. For this recipe, you’ll need to cut it in half lengthwise. You can substitute other types of winter squash but the cooking time will change.
Maple Syrup – Maple syrup adds sweetness and helps to caramelize the roasted squash. Replace the syrup with brown sugar or honey.
Spices – I love warm spices with butternut squash including cinnamon and ginger. You can replace it with pumpkin pie spice.
Variations
You can add optional toppings to this roasted squash.
- Nuts – toasted chopped or candied pecans or walnuts
- Bacon – bacon bits can be sprinkled on top during the last 10 minutes of cooking.
- Herbs – butternut squash pairs well with sage or rosemary, add a little bit to the glaze if you’d like.
- Cranberry sauce – in some cranberry sauce into the glaze.
How to Make Roasted Butternut Squash
- Cut the squash in half, top to bottom, with a sharp chef’s knife. Use a spoon to scoop out the seeds and pulp.
- Prepare the glaze according to the recipe below and brush it over the cut side of the squash.
- Roast until tender and golden brown.
Got Leftovers?
You can eat this butternut squash recipe as a side dish or use it to add to other recipes. Leftovers are a great cubed and added to chili or hearty soups!
Keep leftover maple-roasted butternut squash in a covered container in the refrigerator for up to 5 days. Reheat portions on the stovetop or in the microwave.
More Butternut Squash Recipes
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Maple Roasted Butternut Squash
This sweet and savory maple-roasted butternut squash is the perfect side dish for any entree!
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Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper if desired.
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Slice the squash in half lengthwise*. Use a large spoon to remove seeds and pulp in the center.
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In a small bowl, combine the maple syrup, butter, cinnamon, and ginger. Brush over the cut side of the squash and season with salt and pepper to taste.
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Place the squash halves, cut side up, on a baking pan and roast uncovered for 45-60 minutes or until fork tender and browned on the edges.
Squash seeds can be roasted and enjoyed just like pumpkin seeds.
Calories: 138 | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 612mg | Potassium: 686mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20019IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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