The Perfect Fall Side Dish
- Perfect side dish for fall and holiday meals
- Caramelized, tender squash with crispy edges
- Hint of warmth and spice
- Easy recipe with just a few ingredients and simple steps
- Full of vitamins and low-calorie
Love squash? Try acorn squash casserole, sausage stuffed acorn squash, or butternut squash spinach lasagana next!
Ingredients You’ll Need
- Extra Virgin Olive Oil: Adds richness and helps the squash crisp up. Swap with avocado oil for a higher smoke point.
- Maple Syrup: Enhances natural sweetness. Substitute honey or brown sugar if needed.
- Cinnamon: A classic pairing! Try pumpkin pie spice or nutmeg for a twist.
- Salt & Pepper: Balances the sweetness. Add smoked paprika for depth or cayenne for a subtle kick.
How to Make Roasted Butternut Squash
- Combine ingredients: Add all ingredients to a baking sheet and toss to coat evenly, in a single layer.
- Bake squash: Roast at 425°F for 30-35 minutes, stirring halfway through, until the squash is fork tender and the edges are golden and caramelized.
Molly’s Tip
For even roasting, make sure the squash cubes are evenly sized and spread in a single layer on the baking sheet—this helps them caramelize instead of steam (no one wants soggy squash)! If you need, spread the squash onto two separate baking sheets.
Roasted Butternut Squash
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Ingredients
- 1 large (3 lb) butternut squash (6-7 cups) peeled and diced into 1 inch cubes
- 1 Tablespoon olive oil plus more for greasing the pan
- 2 Tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and grease a large sheet pan with a drizzle of olive oil.1 Tablespoon olive oil
- Add the squash to the prepared pan and toss with the olive oil, maple syrup, cinnamon, and salt to coat evenly. Spread it out evenly into a single layer, with no squash overlapping. Separate the squash onto a second sheet pan if it's overcrowded. If the squash is too close they will steam rather than roast and caramelize.1 large (3 lb) butternut squash, 2 Tablespoon maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is fork tender and the edges are golden and caramelized.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do You Have to Peel Butternut Squash Before Roasting?
If roasting halves or in wedges, you can leave the skin on and scoop out the flesh after cooking like in roasted butternut squash soup. However, it’s best to peel the cubed or diced squash.
How to Cut Butternut Squash
Cut off the ends, peel the squash, slice it in half, and scoop out the seeds. Use a sharp knife to cut into 1-inch cubes.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 375°F oven for 5-10 minutes or in a skillet over medium heat.
More Butternut Squash Recipes
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