Roasted Butternut Squash Recipe

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.
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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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Roasted butternut squash in a white bowl with thyme ready to serve on white background

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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

Closeup of Jocelyn in pink dress smiling

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

It’s the perfect mix of aromatic vanilla warmth, buttery richness, maple sweetness and savory spice notes.

Crispy edges with a tender, melt-in-your-mouth center.

This pairs effortlessly with everything from holiday mains to fall weeknight dinners.

Ingredients You’ll Need to Make Roast Butternut Squash

Butternut squash, vanilla, butter, garlic, spices and thyme on white countertop
  • 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

Cubed butternut squash on a baking sheet before baking
1
Add cubed squash to a parchment paper lined baking sheet. Make sure it’s in an even layer.
Baked roasted butternut squash on a baking sheet out of the oven
2
Bake for 15 minutes at 425.
A mixture of melted butter, syrup, garlic, vanilla, cinnamon and nutmeg in a glass bowl on a white countertop
3
While squash bakes, whisk together butter, maple syrup, minced garlic, vanilla, cinnamon, and nutmeg.
Whisked syrup mixture in glass bowl on white countertop
4
Whisk until nice and combined.
Butternut squash cubes on a baking dish with syrup drizzled over the top before roasting.
5
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
6
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.
Baked butternut squash on a baking sheet with rosemary garnish
7
Remove from the oven and transfer to a serving dish. Garnish with rosemary and serve it up.

What to serve with this roast butternut squash recipe

Perfectly roasted honey glazed ham recipe in foil in a white pan ready to enjoy
Honey glazed ham is absolutely incredible when paired with butternut squash.
A close up of bowl of braised cabbage and kale ready to serve with a large spoon
Braised cabbage with apples is a wonderful light and perfectly Autumn vibes side.
Three large cathead biscuits on a white background
Cathead biscuits come together quickly and super delish too!
Spiced Cider Apple Cake Recipe with Brown Butter Frosting | Grandbaby Cakes
This apple cider cake is the ultimate treat for finishing this meal strong!

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.
Roast butternut squash on a baking sheet pan on white countertop ready to serve

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 400ยฐF 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 375ยฐF, spread the squash on a baking sheet, and heat for 10-15 minutes, flipping halfway.

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

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.

Can I use pre-cut butternut squash?

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

How do I know when my roasted butternut squash recipe is ready?

The interior should be fork-tender with the outside nice and caramelized boos!

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.

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

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
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 375ยฐF, 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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Filed Under:  Fall Recipes, Side Dishes, Thanksgiving, Vegetables, Vegetarian

Comments

  1. 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!

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

5 from 13 votes (1 rating without comment)

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