Roasted Butternut Squash Recipe with Mango!

This Mango Roasted Butternut Squash Recipe starts with a traditional roasted butternut squash but adds the complement of sweet mango baked in an addictive syrupy sauce.  This is the most unique side dish for fall!  If you love delicious side dishes like this for the fall and holiday entertaining, try my Candied Sweet Potatoes, Collard Greens, and Potato and Squash Gratin.

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.

The Most Delicious 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 baked mac and cheese, my aunt’s cornbread dressing, mustard 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.  

A Butternut Squash Recipe 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 Roast 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.

Baked Butternut Squash Cubes to Start Roasting Process

To roast butternut squash, you must start with smaller yet even cubes.  They will roast evenly.

Also to roast them and create a tender and soft inside texture but slightly crispy outside texture, you will need to bake them at a high heat.

This process will take more effort watching and stirring as you ensure that they will roast to perfection.

Syrup for Roasted Butternut Squash Recipe

The following ingredients create the most sensational and incredibly flavorful syrup that sticks to the butternut squash and mango perfectly.

• Butter
• Maple Syrup
• Garlic
• Vanilla
• Spices

These ingredients create the most sensational syrup you could imagine.  Both savory ingredients like garlic and sweet ingredients like maple syrup mix together into the best glaze.

Additional spices like cinnamon and nutmeg add another layer of flavor, and pure vanilla extract adds even more incredible essence.

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

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.

5 from 9 votes

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Course: Side Dish

Cuisine: American

Keyword: butternut squash, holiday recipes, mango, side dish

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 8 servings

Calories: 205kcal

Author: Jocelyn Delk Adams of Grandbaby Cakes

Ingredients

• 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

Instructions

• 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.

Notes

Note: You can make this recipe without mango by replacing the mango with additional butternut squash cubes.  Cook normally.

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 268mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5450IU | Vitamin C: 24.5mg | Calcium: 56mg | Iron: 0.4mg

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