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Overhead view of an oblong dish of maple roasted butternut squash.
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4.56 from 9 votes

Maple Roasted Butternut Squash Recipe

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!
Course Side Dish
Cuisine American
Keyword maple glazed butternut squash, roasted butternut squash
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 308kcal
Author Sue Ringsdorf

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.

Nutrition

Calories: 308kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 8mg | Potassium: 672mg | Fiber: 6g | Sugar: 18g | Vitamin A: 17373IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 2mg