The ideal side dish for autumn is this recipe for maple-roasted butternut squash. Butternut squash cubes should only be combined with maple syrup, cinnamon, and sea salt. After that, roast the squash to make a flavorful and fragrant entrée. This delicious and simple roasted squash recipe has a caramelized exterior and a delicate, sweet interior. What a pleasure!
Winter squash on store shelves is my favorite autumn thing. Roasted butternut squash is a family favorite. Vitamins A and C, have minimal calories and are naturally delicious.
In this easy-baked squash recipe, I combine butternut squash cubes with extra virgin olive oil, maple syrup, and seasonings. This provides a sweet-salty mix. Cinnamon and cayenne spice up this side dish.
This looks like a lot of squash. Roasted butternut squash shrinks significantly. This maple-roasted butternut squash is so good, you’ll be glad you cooked extra. You may simply halve the recipe for two people. I could easily finish half the recipe. That is good and maybe the best butternut squash recipe!
Ingredients
- Cubed butternut squash, peeled and seeded, measuring 8 cups (3 pounds)
- 2 teaspoons of 100% pure olive oil
- 1 teaspoon of vanilla extract
- A pinch of salt and a pinch of cinnamon
- Cayenne pepper, to taste, two pinches (optional – adds a touch of heat)
Instructions
- Set the oven’s temperature to 425. You will need a big butternut squash (or two smaller squashes) totaling around 3 lbs. 3 oz. in weight to break down a full butternut squash for this recipe rather than purchasing the prepackaged, peeled cubes. Learn more about peeling and preparing squash for roasting here.
- Each rimmed baking sheet should be lined with foil or parchment paper. Although this step is optional, it is advised since it will protect the baking sheet as the sugars caramelize and make cleanup simpler. Additionally, it will make getting the roasted butternut squash out of the pan simpler. The baking sheets should be covered with cubes.
- The cubes should be laid out in a single layer. Pour 1 tablespoon of olive oil and 1 tablespoon of maple syrup over each baking sheet of squash (2 tablespoons of olive oil and 2 tablespoons of maple syrup total).
- 1/4 teaspoon sea salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon cayenne pepper (total: 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon cayenne pepper) over each baking sheet.
- With clean hands, toss the squash onto the sheets, coating it completely.
- The largest piece of squash should be completely fork-tender after roasting the squash sheets for about 30 minutes, swapping the baking sheets on the racks halfway through. The bake ware is taken out of the oven, and the broiler is turned on. For the last step, if you used parchment paper, slide the squash cubes off of the paper and onto the baking pan because parchment shouldn’t go under the broiler.
- Each baking sheet should be placed under the broiler for an additional one to two minutes to caramelize. The squash should be a golden brown color but watch out, it will brown very quickly. Keep it from burning! Serve hot.
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Maple Roasted Butternut Squash
Ingredients
- Cubed butternut squash, peeled and seeded, measuring 8 cups (3 pounds)
- 2 teaspoons of 100% pure olive oil
- 1 teaspoon of vanilla extract
- A pinch of salt and a pinch of cinnamon
- Cayenne pepper, to taste, two pinches (optional – adds a touch of heat)
Instructions
- Set the oven's temperature to 425. You will need a big butternut squash (or two smaller squashes) totaling around 3 lbs. 3 oz. in weight to break down a full butternut squash for this recipe rather than purchasing the prepackaged, peeled cubes. Learn more about peeling and preparing squash for roasting here.
- Each rimmed baking sheet should be lined with foil or parchment paper. Although this step is optional, it is advised since it will protect the baking sheet as the sugars caramelize and make cleanup simpler. Additionally, it will make getting the roasted butternut squash out of the pan simpler. The baking sheets should be covered with cubes.
- The cubes should be laid out in a single layer. Pour 1 tablespoon of olive oil and 1 tablespoon of maple syrup over each baking sheet of squash (2 tablespoons of olive oil and 2 tablespoons of maple syrup total).
- 1/4 teaspoon sea salt, 1/4 teaspoon cinnamon, and 1/8 teaspoon cayenne pepper (total: 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon cayenne pepper) over each baking sheet.
- With clean hands, toss the squash onto the sheets, coating it completely.
- The largest piece of squash should be completely fork-tender after roasting the squash sheets for about 30 minutes, swapping the baking sheets on the racks halfway through. The bake ware is taken out of the oven, and the broiler is turned on. For the last step, if you used parchment paper, slide the squash cubes off of the paper and onto the baking pan because parchment shouldn't go under the broiler.
- Each baking sheet should be placed under the broiler for an additional one to two minutes to caramelize. The squash should be a golden brown color but watch out, it will brown very quickly. Keep it from burning! Serve hot.
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