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Mango Roasted Butternut Squash Recipe | Grandbaby Cakes

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.
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


  • 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


  • 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.


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


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