This maple roasted butternut squash is the perfect side dish to a warm and cozy fall meal or the salad topping you never knew your life needed.
If there is one specific food that catapults me from plucking summer tomatoes in the garden for scalloped tomatoes to strolling the fall farm markets, aside from apple slab pie and pumpkin blondies, it’s butternut squash.
My favorite way to cook it, however, is roasted in a super hot oven, coated with maple syrup and plenty of salt and pepper!
The syrup helps to caramelize the squash, thus turning this maple roasted butternut squash into the best thing that ever happened to the best salad ever.
What To Serve this Butternut Squash With
It goes without a doubt that I have a few other ideas for this maple roasted butternut squash up my sleeve as the leaves continue to change here in New England and that crisp fall sweater weather-air settles in.
In the past, I’ve tossed it with this kale and quinoa salad with raging success. But I could also see this squash as been a fantastic side dish to a meal of turkey meatloaf or crispy chicken with country gravy, baked or twice baked potatoes, creamed corn, and buttermilk biscuits.
Call this maple roasted butternut squash early Thanksgiving food, if you must. I call it fall veggies at their best.
Maple Roasted Butternut Squash Hacks
The #1 brilliant hack for you to make the easiest roasted squash is to buy pre-cut squash. This will save you A TON of time because it takes forever to peel, clean, and cut butternut squash.
And if you slip a piece of parchment or foil on the sheet pan before the squash, you’ll save yourself from scrubbing the sheet pan too!
- 1 medium butternut squash, peeled, and cut into 1-inch cubes (see note below)
- 3 tbsp real maple syrup
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 425° F. Scatter the cubed squash on a large baking sheet and toss it with all of the ingredients until well-coated.
- Roast for 20 minutes, flip the pieces over with a spatula, and continue to roast for another 10-15 minutes, until the squash is soft and slightly browned with some caramelized spots. Serve hot or chill in an airtight container for up to 3 days.
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