Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!
Maple Roasted Butternut Squash
My aunt LOVES butternut squash and shared this Maple Roasted Butternut Squash recipe with me years ago. It’s such a delicious side dish for fall and so simple to make. Some of my favorite butternut squash recipes are Butternut Squash Lasagna Roll Ups, Enchiladas with Butternut Squash and Black Beans, and Butternut Squash Mac and Cheese, just to name a few!
Do I need to peel butternut squash before roasting?
Yes, butternut squash has a very thick skin, so you need to peel it before cooking it. One of the hardest things about making this roasted butternut squash recipe is peeling and cutting the vegetable. The good news is that you can buy it precut, so if you don’t want to do the extra work, I say skip it! I also have an easy tip here on how to peel it yourself.
How to Cook Butternut Squash
Roasting butternut squash is simple!
- Toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper.
- Put the squash in a baking dish, cover it with foil, and roast it at 400° Fahrenheit for 25 minutes.
- Remove the foil, turn the squash over, and bake it for an extra 15 minutes until it’s soft.
What to Serve with Roasted Butternut Squash
This roasted butternut squash would be a great side for many different proteins, like Adobo-Rubbed Pork Tenderloin, Air Fryer Herbed Buttermilk Chicken, or Roast Beef. Add a green veggie like brussels sprouts or green beans, and enjoy!
Variations:
- Vegetable: Substitute butternut squash with sweet potatoes or acorn squash.
- Sweetener: Swap maple syrup for honey.
- Heat: Add a pinch of crushed red pepper or cayenne for a spicy kick.
- Spices: Season the squash with a bit of cinnamon or nutmeg.
More Butternut Squash Recipes You’ll Love:
Maple Roasted Butternut Squash
Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!
- 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
- 1/2 tbsp olive oil or coconut oil
- 2 1/2 tbsp pure maple syrup
- kosher salt and freshly ground black pepper
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Preheat the oven to 400°F.
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In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.
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Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).
Makes 3 cups.
Serving: 3/4 cup, Calories: 104kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Sodium: 7mg, Fiber: 4g, Sugar: 7g
WW Points Plus: 3
Keywords: dairy free sides, easy, fall side dish, roasted butternut squash, veggie side