Save This maple glazed roasted butternut squash is my favorite cozy fall side dish because the natural sweetness of the squash caramelizes beautifully with a touch of maple syrup. The dish comes together easily yet looks and tastes special enough for any holiday table or weeknight meal.
I remember making this on a chilly October evening and immediately adding it to my Thanksgiving menu. The edges get crisp while the insides turn buttery soft, and every bite tastes like fall.
Ingredients
- Butternut squash: Look for one with a matte skin that feels heavy for its size. The fresher the squash the sweeter the flavor
- Pure maple syrup: Real maple syrup works best for its deep caramel notes. Taste before using to check quality
- Olive oil: Use extra virgin for a fruity background richness
- Sea salt: Go for flaky salt if possible to finish for a nice crunch
- Cracked black pepper: Freshly ground adds gentle heat and balances the sweetness
- Ground cinnamon: Choose a fragrant variety for warmth and classic autumn flavor
Instructions
- Prep the Squash:
- Peel the butternut squash using a sharp peeler then cut off both ends. Slice the squash in half lengthwise and scoop out all the seeds with a spoon. Cube the squash into even pieces about one inch for even roasting.
- Mix the Glaze:
- In a large mixing bowl combine pure maple syrup with olive oil sea salt black pepper and ground cinnamon. Whisk until the glaze looks thick and homogenous. This ensures every cube gets coated.
- Toss and Coat:
- Add the squash cubes to the bowl with the maple glaze. Toss everything together with your hands or a wide spatula until all pieces are glossy and no syrup is left at the bottom of the bowl.
- Arrange on Baking Sheet:
- Spread the coated butternut squash cubes on a parchment lined sheet pan in a single layer. Space them out so steam escapes and edges caramelize instead of steaming.
- Roast to Perfection:
- Roast the squash in a preheated oven at four hundred degrees Fahrenheit for about twenty five to thirty five minutes. Halfway through the baking time turn the pieces with a spatula so each side browns evenly. The squash is done when golden in spots and tender when poked with a fork.
- Finish and Serve:
- Let the squash cool for a few minutes as it firms up outside but stays creamy inside. Sprinkle with a touch more flaky salt if you like. Serve warm or at room temperature as a standout side.
Save Every autumn I look forward to butternut squash season just for this dish. The hit of maple syrup really transforms the squash and sometimes I toss in a few toasted pecans for crunch which always gets rave reviews from my family.
Storage Tips
Store any leftovers in an airtight container in the fridge for three to four days. When reheating just pop them on a tray in a hot oven for five to ten minutes to restore the crisp edges. You can also use the leftovers cold in salads which keeps things interesting.
Ingredient Substitutions
Delicata squash or kabocha are good swaps if you cannot find butternut. For an earthy twist add a pinch of smoked paprika. If you prefer less sweetness use honey in place of maple syrup or reduce the amount slightly. You can also add fresh rosemary or thyme for an herby finish.
Serving Suggestions
This side dish shines with main courses like herb roasted chicken or a wild rice pilaf. Add to a power bowl with quinoa kale and chickpeas for a hearty lunch. For special dinners top with crumbled goat cheese or pomegranate seeds right before serving.
Cultural and Historical Context
Roasting squash with sweeteners has roots in many harvest cuisines as a way to celebrate abundance and cold weather. Maple syrup brings a distinctly North American character that feels especially festive from Halloween through the New Year.
Seasonal Adaptations
Try using pumpkin or acorn squash in late fall Add a handful of dried cranberries or pepitas for color and texture Sprinkle with chili flakes for a sweet spicy contrast
Success Stories
Whenever I bring this dish to potlucks someone always requests the recipe. My six year old niece once called it brown sugar candy squash which made the whole family laugh. It is now expected at every holiday gathering and even picky eaters gobble it up.
Freezer Meal Conversion
The roasted squash freezes well but make sure to cool completely first. Spread in a single layer to freeze on a tray then transfer to a zip top bag. Reheat in the oven without thawing for the best texture. This makes a quick side on busy nights or works as a soup add in.
Save This butternut squash always tastes cozy and festive with a maple glaze. Whip it up for any fall meal and enjoy the comfort with a burst of sweetness.
Common Questions
- → How do I select the best butternut squash?
Choose squash with firm, unblemished skin and a heavy feel for its size. Avoid any cracks or soft spots.
- → Can I use other sweeteners besides maple syrup?
Yes, honey or agave work well but maple syrup gives a distinct depth and caramelization.
- → Should butternut squash be peeled before roasting?
Peeling is recommended for a smoother texture, although the skin becomes tender when roasted.
- → What herbs complement maple glazed butternut squash?
Fresh thyme, rosemary, or sage pair nicely and add fragrant notes to the dish.
- → Can leftovers be reheated?
Absolutely. Warm leftovers in the oven for best texture and flavor retention.