Y’all this Roasted Butternut Squash recipe is on another level. I bake the squash until it is perfectly tender in the most addictive perfectly sweetened and spiced syrupy sauce caramelizing the outside. Each bite of this roasted butternut squash will knock your socks off. It’s the ultimate side dish to serve all fall long.
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Y’all when fall rolls around, I make this roast butternut squash recipe time and time again. It tends to end up on every dinner menu I create. It’s that good. In fact, it’s so good, I could literally just eat it on its own. It’s a classic done right with my own Grandbaby Cakes flavor twist making sure the flavor is truly popping y’all.
The Lowdown of the Best Roasted Butternut Squash Recipe
Cuisine Inspiration: Autumn American vibes
Primary Cooking Method: Roasting
Dietary Info: Vegetarian and easily adaptable to vegan preferences.
Key Flavor: A sweet and buttery symphony, enriched with spices and a hint of vanilla.
Skill Level: Easy
Sweet with So Much Depth
It’s the perfect mix of aromatic vanilla warmth, buttery richness, maple sweetness and savory spice notes.
Perfect Roasted Texture
Crispy edges with a tender, melt-in-your-mouth center.
The Ultimate Versatile Side
This pairs effortlessly with everything from holiday mains to fall weeknight dinners.
Ingredients You’ll Need to Make Roast Butternut Squash
- Butternut Squash: It’s sweet, moist and slightly nutty and don’t forget cubed for maximum caramelization.
- Liquids: A mix of melted butter and maple syrup brings in the rich, buttery flavor with a touch of natural sweetness.
- Garlic and Vanilla: Both supply the ultimate warmth and depth.
- Cinnamon and Nutmeg: Fall spices warm up the squash and make it super cozy.
- Kosher Salt and Pepper: Both balance the sweetness and amp up the flavor.
- Rosemary: Just a little garnish adds pops of green color and some earthy notes.
How to Roast Butternut Squash
What to serve with this roast butternut squash recipe
- Simple Weeknight Dinner: Pair this butternut squash with maple glazed salmon and an easy garlic bread recipe.
- Cozy Sunday Supper: Start with warm bowls of sweet potato soup then cook a main of pork chop casserole, serve the roasted butternut squash and finish with a dessert of chocolate mousse pie.
- Fall Entertaining: Serve up my aunt’s Southern baked chicken along with this fall salad, mashed sweet potatoes and pecan pie cobbler.
Recipe Substitutions
- 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: Replace the syrup with honey for a similar texture and sweetness.
- Cinnamon and Nutmeg: Swap with a no-fuss pumpkin spice or apple pie spice to keep the ingredient list down.
Recipe Variations and Additions
- Savory and Smoky: Sprinkle some crispy crumbled bacon over the roasted squash for a kick of smoky vibes.
- Spice it Up: Kick up the spices with a hint of smoked paprika, cumin or even some chili powder.
- Mix it Up: Mix in some cubed sweet potato, mango or even apples to change up the textures and flavors. They bake up together like a dream.
Expert Tips and Tricks to make the ultimate roast butternut squash
- Cut Even Cubes: In order to make sure the cubes bake at the same rate evenly, you should cut the cubes the same size.
- 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 and gets that nice caramelized exterior.
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. They should last for about 2 months.
Absolutely boos! Keep life simple and make this recipe even more low-fuss ya dig?
The interior should be fork-tender with the outside nice and caramelized boos!
Yep you sure can! You can roast the day before then do a quick reheat in the oven before serving it up.
This roasted butternut squash is a whole vibe y’all. Get into the delish sweet yet savory flavors, perfect spices and buttery deliciousness. Each cube is super tender with the exterior is super caramelized and wonderful. Now roll up your sleeves and make a batch!
Favorite squash recipes
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.
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Heading over to the market to get the ingredients. Gonna try this soon.
I made this last night for my daughter and me. We loved it. I was able to buy cubed butternut squash, which helped a lot because they are not easy to handle. The only thing I would change was caused by the fact that I only had ripe mangoes on hand. I would opt for a less ripe mango next time, just to avoid so much juiciness during the peeling and dicing process. Otherwise, this is a wonderful addition to my recipe collection. Thanks for sharing!
I’m so so glad you enjoyed it.
Such an amazing side dish! It looks so good!
I need to try this immediately, it looks so good!
I love that you roasted the squash with mangoes oh my gotta try this one!
This looks SO flavorful and delicious! Perfect fall dish!
This dish looks so mouthwatering! I love mango squash flavor!
Can’t get enough roasted veggies! I have never combined these two. Sounds like an amazing pair!
I love roasted vegetables! Such a great side dish for any meal.
Looks so delicious and perfect for Thanksgiving!