Mango Roasted Butternut Squash Recipe – A traditional roasted butternut squash becomes the most unique fall side dish with the complement of sweet mango baked in an addictive syrupy sauce.
Disclosure: I partnered with the National Mango Board for this Mango Roasted Butternut Squash recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
Mango Roasted Butternut Squash Recipe
As we dive mouth first into another holiday season (which I am beyond excited about, by the way), I find myself looking forward to all the classic favorites. My mama’s famous mac and cheese, my aunt’s cornbread dressing, collard greens and big mama’s sweet potato pie are all that a girl with Southern roots could ever want on her table. But after years of the same recipes over and over again, I’m looking to spice things up. Each year, my family adds one new dish to the fold along with the traditional hits.
Butternut Squash Recipes with a Unique Addition
After a bit of testing and a whole lot of tasting I think I found what would be the perfect new addition: Mango Roasted Butternut Squash. Mangoes naturally offer incredible versatility. They can be used for smoothies, salsas, marinades, chutneys and of course, desserts; however, the creamy sweetness of a mango also lends itself perfectly to starchy vegetables. Butternut squash and mango are the combination you never knew could taste so good.
Mangoes sold/found in the U.S, considered to be one of the world’s oldest fruits, are primarily grown in Mexico, Guatemala, Brazil, Ecuador, Perú, Nicaragua and Haiti. The best part is, because they grow in different regions all over the world, they are in season all year round. I used Keitt mangoes which you will recognize by their dark to medium-green tone and sometimes pink blush over a small portion of the mango, but you can also use the rosy-hued Tommy Atkins mangoes. I love incorporating this delicious fruit into my fall and even winter recipes. It’s an unexpected spin on warm autumn flavors.
How to Cook Butternut Squash
This Mango Roasted Butternut Squash recipe is so simple. This is a great and simple way to learn how to cook butternut squash. It’s the “throw together” side dish you need for fall weeknight meals, dinner parties and holiday spreads. Butternut squash is slightly sweet, moist and slightly nutty, while the mango offers a vibrant, sweet flavor. The butter and seasonings complement both the mango and squash while adding warmth and a touch of savory flavor.
All together they create a hearty, savory side that easily balances heavy, meat main dishes. Next time you head to your local grocery store, don’t pass by those mangoes. Grab a few, think outside the box and try something a little different. Wondering how to choose a mango? Learn how to select the perfect mango for your next recipe. I recommend you give this recipe a whirl.
If you like this mango roasted butternut squash dish, you might like some more of my amazing mango recipes.
- For the most incredible punch, try this Mango Citrus Fruit Punch.
- For the ultimate salmon burger, try this Mango Jerk Salmon Burgers.
- And for additional jerk flavor, these Mango Jerk Wings are calling your name!
- For a twist on a classic, try my Mango Lemon Bars recipe!
Mango Roasted Butternut Squash recipe - A traditional roasted butternut squash becomes the most unique fall side dish with the complement of sweet mango baked in an addictive syrupy sauce.
- 2 1/2 cups cubed butternut squash small cubes
- 2 cups cubed mango small cubes
- 1/2 cup unsalted butter melted
- 1/2 cup pure maple syrup
- 1 tbsp minced garlic
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- salt and pepper for garnish
- 2 sprigs fresh rosemary for garnish
- Preheat oven to 425 degrees.
- Toss butternut squash and mango together to combine.
- Add tossed squash and mango to a parchment paper lined baking sheet and bake for 15 minutes.
- While squash and mango bake, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg until combined.
- Once squash and mango are baked, remove from 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 and mango are 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.