Roasted Butternut Squash

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

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5 from 13 votes

This roasted butternut squash recipe is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 205kcal

Author: Jocelyn Delk Adams

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

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