Maple Roasted Butternut Squash
Sweet, caramelized Maple Roasted Butternut Squash makes the perfect cozy side dish for fall and winter. With rich maple flavor and tender roasted squash, it’s simple, healthy, and irresistibly delicious!
Roasted Butternut Squash
Every fall, I look forward to the abundance of squash in season. For me, it goes back to childhood in Iowa, when Mom and Dad grew them in the garden. Mom kept it simple—baking big sections of butternut squash until tender, then serving it with just salt, pepper, and sometimes a little butter. Those cozy fall meals are some of my fondest memories.
I still love the simple roast with olive oil, salt, and pepper, but it’s amazing how easily squash can be dressed up for the holidays. A touch of maple syrup, pecans, and cranberries turns it into something special—and makes a beautiful addition to the table.
Butternut squash also makes the most delicious sauces. Some of our favorites are a smaller-batch Butternut Squash Lasagna with Spinach, a cozy Creamy Butternut Squash Pasta, and our newest obsession—Butternut Squash and Bacon Risotto!
What You’ll Need:
You’ll need just four main ingredients for this recipe, plus olive oil and seasonings. So simple. So delish.
- Butternut Squash – My favorite childhood fall food. Full of vitamins and minerals, and SO good.
- Olive oil, kosher salt, and freshly ground black pepper – The big three in my kitchen, and used for all of my roasted veggies!
- Ground Cinnamon – Adds that extra something in roasted squash.
- Maple Syrup – This is the sweetener of choice for this dish. You can definitely add more to increase sweetness.
- Pecans – These give this recipe a nice crunch and so much flavor.
- Cranberries – Craisins are consumed in large quantities here so I usually buy the lower-sugar variety.
We also love our Kale and Butternut Squash Salad for holiday meals.
How to make Maple Roasted Butternut Squash:
Step 1
Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2
Prep squash. Take one large butternut squash and cut off both ends. Then use a potato peeler to peel the entire squash. Chop in large bite sized chunks, while removing the seeds, and add butternut squash to a large mixing bowl.
Step 3
Season. Drizzle olive oil and maple syrup over the squash. Add ground cinnamon, kosher salt, freshly ground black pepper, and fresh thyme (if desired).
Step 4
Bake. Bake the squash for about 25-30 minutes, or until fork tender. Then transfer the baked squash to a serving dish.
Step 5
Toast pecans. While squash is baking, toast the pecans over medium heat. It’s done when you can smell it. Be careful not to burn.
Step 6
Serve. Add the toasted pecans and the Craisins to the squash. Check seasonings and serve immediately. Add an extra drizzle of maple syrup, if desired.
Store leftover roasted butternut squash in an airtight container in your refrigerator for 3-4 days. Reheat to serve.
Recipe FAQs:
Butternut squash is a common, easy-to-find winter squash, grown in the summer and harvested in the fall. It is hearty enough to be stored for several months, and through the winter.
Yes, peeling makes it easier to eat and helps the flavors soak in, though you can leave the skin on if you prefer a more rustic texture.
Spread the cubes in a single layer on the baking sheet—crowding traps steam and prevents browning.
Maple syrup adds natural sweetness that balances the savory flavors and helps the squash caramelize beautifully.
Yes, you can peel and slice the squash and store in the refrigerator. You can also toast the pecans in advance.
Other Holiday Side Dish Recipes:
The sides are the best part of a holiday dinner, in my opinion. Here are a few others to choose from!
If you need a couple of salads (aka dessert salad!) on your menu, try our Snicker Salad Recipe or Raspberry Pretzel Salad too!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Maple Roasted Butternut Squash Recipe
Ingredients
- 7-8 cups butternut squash – peeled and cubed
- 3 Tablespoons olive oil
- 3 Tablespoons maple syrup – or more
- 1 teaspoon ground cinnamon
- kosher salt and freshly ground black pepper – to taste
- 1 cup pecans – toasted
- 1/2 cup dried cranberries
- fresh thyme – if desired
Instructions
- Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Prep squash. Take one large butternut squash and cut off both ends. Then use a potato peeler to peel the entire squash. Chop in bite sized chunks, while removing the seeds, and add butternut squash to a large mixing bowl.7-8 cups butternut squash
- Season. Drizzle olive oil and maple syrup over the squash. Add ground cinnamon, kosher salt, freshly ground black pepper, and fresh thyme (if desired).3 Tablespoons olive oil, 3 Tablespoons maple syrup, 1 teaspoon ground cinnamon, kosher salt and freshly ground black pepper, fresh thyme
- Bake. Bake the squash for about 25-30 minutes, or until fork tender. Then transfer the baked squash to a serving dish.
- Toast pecans. While squash is baking, toast the pecans over medium heat. It’s done when you can smell it. Be careful not to burn.1 cup pecans
- Serve. Add the toasted pecans and the Craisins to the squash. Check seasonings and serve immediately. Add an extra drizzle of maple syrup, if desired.1/2 cup dried cranberries
Notes
- To prep in advance, peel and slice the squash and store in the refrigerator. You can also toast the pecans in advance.
- Store leftover roasted butternut squash in an airtight container in your refrigerator for 3-4 days. Reheat to serve.
It is amazing and only 4 main ingredients! Perfect for guys like me……
You’re making it next time!