Maple Roasted Butternut Squash (Easy Fall and Holiday Side)

Maple roasted butternut squash is one of the easiest ways to bring fall color to your table. The squash turns soft and sweet in a hot oven, and a little maple syrup gives it sticky, caramelized edges.

It only needs a handful of ingredients. Most of the work is peeling and cubing the squash, and after that the oven does almost everything.

I make this all fall long, and it always shows up on my Thanksgiving table. It is simple enough for a weeknight but pretty enough for a holiday platter.

Why You’ll Love This Maple Roasted Butternut Squash

• Sweet and savory. Maple, cinnamon and salt balance perfectly.
• Caramelized edges. High heat gives deep, toasty flavor.
• Easy prep. About 15 minutes of hands-on time.
• Naturally gluten-free. A great side for mixed holiday crowds.
• Beautiful color. Bright orange squash makes any plate look festive.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post.

• Butternut squash: One large squash, about 3 pounds. Pre-cut squash from the store saves a lot of time.
• Pure maple syrup: Real maple syrup tastes much better than pancake syrup. Honey is a fine swap.
• Olive oil and butter: Oil for roasting, and a little butter in the glaze for richness.
• Cinnamon and cayenne: A warm spice and a tiny pinch of heat. Skip the cayenne for kids.
• Pecans and thyme: Optional, but they add crunch and a fresh finish.

How to Make Maple Roasted Butternut Squash

1. Preheat. Heat the oven to 425°F (220°C) and line a large baking sheet.
2. Season. Toss the squash cubes with olive oil, salt and pepper and spread them out.
3. Roast. Roast for 20 minutes, until the bottoms start to brown.
4. Glaze. Drizzle with the maple butter mixture, add the pecans and toss.
5. Finish. Roast 12 to 15 minutes more until tender and caramelized. Top with thyme.

My Tips for the Best Roasted Butternut Squash

• Cut the cubes the same size, about 1 inch, so they cook evenly.
• Do not crowd the pan. Use two pans if needed so the squash roasts instead of steams.
• Add the maple halfway. Sugar burns if it is in the oven the whole time.
• To peel easily, microwave the whole squash for 2 to 3 minutes, then use a sharp vegetable peeler.

Variations to Try

• Savory: Skip the maple and add garlic, Parmesan and fresh sage.
• Cranberry: Toss in dried cranberries right after roasting.
• Cheesy: Top with crumbled feta or goat cheese.
• Spiced: Add a pinch of nutmeg or smoked paprika to the glaze.

Make-Ahead, Storage and Reheating

• Make ahead: Peel and cube the squash up to 3 days ahead and keep it sealed in the fridge.
• Storage: Refrigerate leftovers up to 4 days.
• Reheating: Warm at 375°F (190°C) for 8 to 10 minutes, or in the microwave.

What to Serve With It

This squash goes with turkey, ham, roast chicken and pork. For a holiday spread, serve it next to my Lemon Herb Roast Chicken and a big bowl of my Creamy Make-Ahead Mashed Potatoes.

Frequently Asked Questions

Do I have to peel butternut squash? For cubes, yes. The skin gets tough. If you roast it in halves, you can scoop the flesh out after.

Can I use frozen butternut squash? Yes. Roast it from frozen at 425°F (220°C) and add 10 to 15 minutes. It will be softer and less crisp.

How do I know it is done? A fork slides in easily and the edges are golden brown.

Can I make it in an air fryer? Yes. Air fry at 400°F (200°C) for 15 to 18 minutes, shaking the basket, then toss with the glaze and cook 2 to 3 minutes more.

One Last Thing

I hope this maple roasted butternut squash brings a little extra warmth to your table. If you try it, please leave a comment and a star rating below. And save it to your fall recipes board on Pinterest!