Y’all once I started making my Roasted Butternut Squash like this, it was a game changer. I bake the squash until it’s soft then add a spiced syrup that coats each bite. It gets nice and caramelized which I love. When fall comes around, I can’t wait to serve this up.
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Roast Butternut Squash ingredient notes
- Butternut Squash: You can swap in cubed sweet potatoes for a similar texture and sweetness.
- Butter: You can replace it with a dairy-free option like olive oil.
- Maple Syrup: Can replace with honey.
- Cinnamon and Nutmeg: Pumpkin pie spice is a good swap.
- Rosemary: Just a little garnish adds pops of green color and some earthy notes.
Roasted Butternut Squash
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Ingredients
- 4 1/2 cups cubed butternut squash up to 5 cups (cut into small cubes)
- 1/2 cup unsalted butter melted
- 1/3 cup maple syrup make sure it is pure
- 1 tbsp minced garlic
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Kosher salt and pepper to taste
- 2 fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 425 degrees.
- Add cubed squash to a parchment paper lined baking sheet and make sure it is in an even layer and bake for 15 minutes.
- While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
- Once squash is baked, remove from the oven and drizzle with maple liquid and toss to make sure all pieces are covered. Season with salt and pepper to taste then return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times.
- Remove from oven and transfer to serving dish. Garnish with rosemary and serve.
Notes
How to store & reheat roasted butternut squash
Add any leftovers to an airtight container and pop it into the fridge. A reheat in the oven will bring back that texture and flavor. Bake in an 375°F, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.How long will roasted butternut squash last in the fridge?
It’ll stay fresh for up to 4 days.Can I freeze roasted butternut squash?
For sure boos! Toss the leftovers into a freezer bag after they are cooled down completely and remove all the air. TheNutrition
How to Roast Butternut Squash
Step 1: Add cubed squash to a parchment paper lined baking sheet. Make sure it’s in an even layer. Bake for 15 minutes at 425.
Step 2: While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg. Whisk until nice and combined.
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I'll email this recipe to you, so you can come back to it later!
Step 3: Once squash is baked, remove from the oven and drizzle with maple liquid tossing to make sure all pieces are covered. Season with salt and pepper.
Step 4: Return to oven for 25-30 minutes or until syrup is caramelized and squash is completely tender. *Be careful not to let syrup burn so make sure to stir throughout cooking process 2-4 times. Remove from the oven and transfer to a serving dish. Garnish with rosemary and serve it up.
Recipe Tips
- Cut Even Cubes: They will bake evenly this way.
- Remove the skin: Make sure you use a veggie peeler to take the skin off of the squash before roasting.
- Roast it High: Crank that oven up to over 400°F so the inside gets tender and the outside gets super caramelized.
- Spread it out: Make sure the squash is all on a single layer on your baking sheet pan so it roasts evenly.
Absolutely boos! Keep life simple and make this recipe even more low-fuss ya dig?
Yep you sure can! You can roast the day before then do a quick reheat in the oven before serving it up.
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Fabulous recipe I tried Friday using a sugar pumpkin. It was delicious, beautifully presented in slices and not too sweet! A+
Awe, thanks boo!
Absolutely amazing,mango is in season here in Zambia and had butternut and the recipe just made Friday evening merrier.
Fantastic!! So glad you liked it!
This was SO GOOD!! It got even better after the second day. It gives an almost sweet potato pie vibe.
A most delicious side dish….the Mango and Butternut complement each other very well, especially with the tangy-sweet sauce.
Great side dish, makes a LOVELY complement to the Mango Jerk wings, rice and peas and this! YUMMY