Maple Roasted Butternut Squash

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Maple Roasted Butternut Squash, an easy 3-ingredient fall side; Butternut squash, pure maple syrup and oil, and 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 easy to make. Some of my favorite butternut squash recipes include Butternut Squash Lasagna Roll-Ups, Butternut Squash Black Bean Enchiladas, and Butternut Squash Macaroni and Cheese, to name a few!

Do I need to peel butternut squash before frying?

Yes, butternut squash has a very thick skin, so you’ll need to peel it before cooking. One of the hardest things about preparing this roasted butternut squash recipe is peeling and chopping the veggies. The good news is you can buy it pre-cut. 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 easy!

• Mix the squash with olive or coconut oil, maple syrup, salt and freshly ground black pepper.
• Place the squash in a baking dish, cover with foil, and roast at 400 degrees Fahrenheit for 25 minutes.
• Remove the foil, turn the squash over and bake an additional 15 minutes until tender.

What to serve with roasted butternut squash

This Roasted Butternut Squash would be a great side dish for a variety of proteins, like Adobo-Rubbed Pork Tenderloin, Air Fryer Herbed Buttermilk Chicken, or Roast Beef. Add a green veg like Brussels sprouts or green beans and enjoy!

Variations:

• Vegetables: Substitute sweet potatoes or acorn squash for butternut squash.
• Sweetener: Replace maple syrup with honey.
• Heat: Add a pinch of crushed red pepper or cayenne pepper for a spicy kick.
• Spices: Season the pumpkin with some cinnamon or nutmeg.

More Butternut Squash Recipes You’ll Love:

Maple Roasted Butternut Squash

104 cal
1 protein
23 carbohydrates
2 fats

Preparation time: 5 minutes

Cooking time: 40 minutes

Total time: 45 minutes

Maple Roasted Butternut Squash, an easy 3-ingredient fall side; Butternut squash, pure maple syrup and oil, and salt and pepper!

• 1 1/4 lb Butternut Squash, peeled and diced 3/4-in
• 1/2 tablespoon olive oil or coconut oil
• 2 1/2 tablespoon pure maple syrup
• kosher salt and freshly ground black pepper

• Preheat oven to 400°F.

• In a large bowl, toss butternut squash with oil, maple, salt, and freshly ground pepper. Place in a casserole dish, cover with aluminum foil and bake in the center of the oven for 25 minutes.

• Remove the foil, turn the squash and bake an additional 15 minutes or until tender (time will vary depending on the size you cut the squash into).

Portion: 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, roasted butternut squash, veggie side