Roasted Butternut Squash Recipe

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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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Roasted butternut squash in a white bowl with thyme ready to serve on white background

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.
A close up of roasted butternut squash recipe on a white plate on white countertop

Roasted Butternut Squash

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.
5 from 13 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author: Jocelyn Delk Adams
Course: Side Dish
Servings: 8 servings

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. The

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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How to Roast Butternut Squash

Baked roasted butternut squash on a baking sheet out of the oven

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.

Whisked syrup mixture in glass bowl on white countertop

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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Butternut squash cubes on a baking dish with syrup drizzled over the top before roasting.

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.

Roasted butternut squash on a baking sheet pan after coming out of the oven

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.
Roast butternut squash on a baking sheet pan on white countertop ready to serve
Can I use pre-cut butternut squash?

Absolutely boos! Keep life simple and make this recipe even more low-fuss ya dig?

Can I make this roast butternut squash ahead?

Yep you sure can! You can roast the day before then do a quick reheat in the oven before serving it up.

Favorite squash recipes

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Filed Under:  Fall Recipes, Side Dishes, Thanksgiving, Vegetables, Vegetarian

Comments

  2. 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!

    Reply

  8. Can’t get enough roasted veggies! I have never combined these two. Sounds like an amazing pair!

    Reply
5 from 13 votes (1 rating without comment)

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