Maple Roasted Butternut Squash

Tender, caramelized butternut squash cubes roasted with olive oil, then glazed with maple syrup and a little cinnamon. An easy fall and holiday side.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 6 servings

Calories 170 kcal

Ingredients

1 large butternut squash about 3 lb, peeled, seeded and cut in 1-inch cubes (about 8 cups)
2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
3 tbsp pure maple syrup
1 tbsp butter melted
1/2 tsp ground cinnamon
1 pinch cayenne pepper optional
1/3 cup pecans chopped, optional
1 tsp fresh thyme leaves for garnish

Instructions

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Toss the squash cubes with olive oil, salt and pepper. Spread in a single layer with a little space between pieces.
Roast for 20 minutes, until the bottoms start to brown.
Stir together the maple syrup, melted butter, cinnamon and cayenne. Drizzle over the squash, add the pecans and toss.
Roast 12 to 15 minutes more, until fork-tender and caramelized at the edges. Watch closely so the syrup does not burn.
Sprinkle with fresh thyme and serve warm.

Notes

Make ahead: Peel and cube the squash up to 3 days ahead. Keep it in a sealed container in the fridge.
Storage: Refrigerate leftovers up to 4 days.
Reheat: Warm at 375°F (190°C) for 8 to 10 minutes or in the microwave.
Variations: Swap maple for honey, add dried cranberries after roasting, or top with crumbled feta or goat cheese.

Keyword butternut squash recipe, maple roasted butternut squash, roasted butternut squash, thanksgiving side dish