This maple roasted butternut squash is basically fall in a bowl. Squash cubes get tossed with maple syrup, a little cinnamon and olive oil, then roast until the edges are golden and caramelized. Five ingredients. That's it.
It's a little sweet, so pretty on the holiday table, and easy enough to make on a weeknight.
Pre-cut squash is my secret. No wrestling a whole squash on the cutting board, thank you very much.
Things to Know Before Making Maple Roasted Butternut Squash
- Pre-cut squash is your friend. Most grocery stores sell peeled, cubed butternut squash. You'll need about 2 pounds (about 6 cups).
- Everything goes on before roasting. Toss the squash with the oil, maple syrup, cinnamon and salt all at once so the maple caramelizes right on the cubes. Keep an eye on the pan near the end so the edges don't go past golden.
- Don't crowd the pan. Give the cubes some space so they caramelize instead of steaming.
- Same size cubes. About 1 inch is perfect, and it means every piece is done at the same time.
Hosting this year? You'll also love my Easy Candied Sweet Potatoes and these Sweet Potato Bites.
Ingredients You'll Need
- Pre-cut butternut squash - look for peeled, cubed squash in the produce section. Using a whole squash instead? Pick one that feels heavy for its size with a matte, tan skin and no soft spots.
- Olive oil - avocado, coconut or canola oil all work.
- Salt - balances out the sweetness.
- Maple syrup - use pure maple syrup, not pancake syrup. Honey works too.
- Cinnamon
How to Make Maple Roasted Butternut Squash
Step 1: Prep the squash
Heat the oven to 425°F. If you're using pre-cut squash, cut any extra-large pieces down so everything roasts evenly. If you're using a whole squash, peel it, scoop out the seeds and cut it into 1 inch cubes.
Step 2: Season and spread it out
In a large bowl, toss the squash with the olive oil, maple syrup, cinnamon and salt, then spread it on a large sheet pan in a single layer. Use two pans if needed.
Step 3: Roast
Roast for 25 to 35 minutes, flipping halfway, until the squash is fork tender with browned, caramelized edges.
Step 4: Season and serve
Taste and add a little more salt or some black pepper if you want. Serve warm.
Substitutions and Variations
- Add Brussels sprouts: roast halved Brussels sprouts on the same pan for a two-veggie side.
- Cranberries and pecans: toss in dried cranberries and toasted pecans for a festive Thanksgiving version.
- Savory: skip the maple and cinnamon and use garlic powder, parmesan and Italian seasoning instead.
- Brown sugar: sprinkle a little brown sugar on with the maple for extra caramelization.
- A little heat: add a pinch of cayenne or chili flakes with the cinnamon.
What to Serve With Butternut Squash
This is so good with roast turkey, pork tenderloin, glazed ham or roast chicken, and it's colorful next to all the green and brown on a holiday plate. For more easy fall sides, try my Slow Cooker Creamed Corn, this Crockpot Creamy Mac and Cheese or the full list of 25 Easy Thanksgiving Sides.
Storage and Freezing
- Fridge: store leftovers in an airtight container for 4 to 5 days.
- Reheat: warm in a 400°F oven or the air fryer for a few minutes.
- Make ahead: cut the squash up to 3 days ahead and keep it in the fridge. Roast it right before dinner.
- Freezer: freeze cooled roasted squash in a single layer on a sheet pan, then move it to a freezer bag for up to 3 months. It'll be softer after thawing, so it's best for soups or mashing.
FAQs
Do I have to peel butternut squash?
For roasted cubes, yes. The skin is edible but tough. Pre-cut squash skips this step completely.
How do I make butternut squash easier to cut?
Microwave the whole squash for 2 to 3 minutes to soften the skin a little, then let it cool before peeling and cutting.
Can I use frozen butternut squash?
Yes. Roast it straight from frozen and add about 10 minutes. It won't brown quite as much.
Can I make this in the air fryer?
Yes. Toss the squash with the oil, maple, cinnamon and salt, then cook half at a time at 380°F for about 18 to 22 minutes, flipping after 10.
Maple Cinnamon Roasted Butternut Squash
This maple cinnamon roasted butternut squash is pre-cut squash tossed in maple syrup, cinnamon and olive oil, then roasted until caramelized. Cozy, a little sweet and only 5 ingredients.
Ingredients
- 2 pounds pre-cut butternut squash cubes about 6 cups
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon salt
Instructions
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Heat the oven to 425°F.
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In a large bowl, toss the squash cubes with the olive oil, maple syrup, cinnamon and salt.
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Spread them on a large sheet pan in a single layer with a little space between the pieces. Use two pans if needed.
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Roast for 25 to 35 minutes, flipping halfway, until the squash is fork-tender with browned, caramelized edges.
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Taste and add a pinch more salt or some black pepper if you like. Serve warm.
Recipe Notes
- Pre-cut butternut squash from the produce section saves a ton of time. You'll need about 2 pounds (about 6 cups). Using a whole squash? Peel it, scoop out the seeds and cut it into 1 inch cubes.
- Cut any extra-large pieces down so everything roasts evenly.
- Avocado, coconut or canola oil all work in place of olive oil.
- Using frozen squash? Roast it straight from frozen and allow extra time. The texture may be softer than fresh.
- Leftovers keep in the fridge for 4 to 5 days.
- Ovens vary, so start checking at 25 minutes. Yours may need up to 35 minutes to get golden.
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