This Roasted Butternut Squash Recipe starts with a traditional roasted butternut squash but adds the complement of sweet mango baked in an addictive syrupy sauce.
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.
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.
The Perks and Highlights of this Roasted Butternut Squash Recipe
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. Butternut squash and mango are the combination you never knew could taste so good.
Cuisine Inspiration: A fusion delight, combining earthy autumn vibes of butternut squash with a tropical mango twist.
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 Required: Easy
Sweet Highlights:
- Butter Bliss: Ensures a golden, tender texture.
- Maple Magic: Adds depth and sweetness.
- Vanilla Vibe: Elevates the aromatic sweetness.
- Spice Symphony: Brings comforting warmth.
- Savory Sprinkle: Balances the dish with a touch of salt.
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.
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.
Ingredients
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.
Storage
Place any leftovers in an airtight container and pop it into the fridge, and it’ll stay fresh for up to 3-4 days. A quick reheat in the microwave or on the stovetop will bring back those warm, sweet flavors.
Amazing Mango Recipes to Try
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
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.
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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!