It's time to embrace the season's flavors when the crisp autumn air sets in. And what better way to do that than with a delicious maple-roasted butternut squash recipe? This dish combines the natural sweetness of butternut squash with the rich caramel notes of maple syrup, creating a symphony of flavors that will warm your soul.
I first discovered this recipe during a cozy weekend getaway in a quaint New England town. The local farmers' market was brimming with vibrant butternut squash, and a friendly vendor shared her family's secret recipe with me. Since then, I've made this dish countless times, tweaking it here and there to suit my taste. Each time, it always impresses.
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Ingredients
Basic Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cut into 1-inch cubes
- Maple syrup — 2 tablespoons
- Olive oil — 2 tablespoons
- Sea salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Fresh thyme — 1 tablespoon, chopped
Optional Additions
- Pecans — ½ cup, roughly chopped
- Dried cranberries — ¼ cup
- Goat cheese — ¼ cup, crumbled
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the butternut squash cubes, maple syrup, olive oil, sea salt, black pepper, and fresh thyme. Toss until the squash is evenly coated with the mixture.
- Spread the coated butternut squash cubes in a single layer on the prepared baking sheet. Make sure they have some space between them to allow for even roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the squash is tender and caramelized around the edges. Give the pan a gentle shake or stir the squash halfway through to ensure even browning.
- Remove the roasted butternut squash from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and the squash to firm up slightly.
- If desired, you can add the optional additions to enhance the flavors and textures of the dish. Sprinkle the pecans, dried cranberries, and crumbled goat cheese over the roasted butternut squash before serving.
Substitutions
- Maple syrup — If you don't have maple syrup on hand, you can substitute it with honey or brown sugar. Both options will add a touch of sweetness to the roasted butternut squash.
- Olive oil — While olive oil works beautifully in this recipe, you can use other cooking oils, such as avocado oil or melted coconut oil, as alternatives.
- Thyme — If you're not a fan of thyme, you can experiment with other herbs like rosemary or sage. Each herb will bring its unique flavor profile to the dish.
Variations
- Spiced butternut squash — For a warming twist, add a pinch of ground cinnamon, nutmeg, and cayenne pepper to the maple-roasted butternut squash. The spices will complement the natural sweetness of the squash and create a delightful balance of flavors.
- Herbed butternut squash — If you're a fan of fresh herbs, try adding a medley of chopped herbs like parsley, basil, and chives to the roasted butternut squash. The herbs will infuse the dish with a burst of freshness and elevate its overall taste.
- Maple glazed butternut squash — Take the maple flavor to the next level by creating a glaze. In a small saucepan, heat maple syrup, butter, and a pinch of salt until the mixture thickens slightly. Drizzle the glaze over the roasted butternut squash before serving for an extra touch of sweetness.
Dietary Restrictions
- Gluten-free — This maple-roasted butternut squash recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan — To make this dish vegan-friendly, simply omit the optional additions of pecans and goat cheese. The roasted butternut squash itself is a delightful vegan side dish that can be enjoyed on its own or paired with other vegan dishes.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Sharp knife
- Cutting board
- Spatula or wooden spoon
Storage
- Allow any leftover roasted butternut squash to cool completely.
- Transfer the cooled squash to an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 3-4 days.
- To reheat, place the desired amount of roasted butternut squash in a microwave-safe dish and heat in the microwave until warmed through. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Pro Tips
- Uniform cubes — Aim for uniform sizes when cutting the butternut squash into cubes. This ensures even cooking and prevents some pieces from becoming overcooked while others remain undercooked.
- Caramelization — Increase the oven temperature to 450°F (230°C) for a deeper caramelization, and roast the butternut squash for a slightly shorter time. Keep a close eye on it to prevent burning.
- Enhancing the flavors — If you want to add warmth and complexity to the dish, consider sprinkling a pinch of smoked paprika or a dash of balsamic vinegar over the roasted butternut squash before serving.
Maple Roasted Butternut Squash Recipe: A Sweet Touch to Your Feast
When the crisp autumn air sets in, it's time to embrace the flavors of the season. Try this delicious maple-roasted butternut squash recipe that combines the natural sweetness of butternut squash with the rich, caramel notes of maple syrup.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Sharp knife
- Cutting board
- Spatula or wooden spoon
Ingredients
Basic Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons Maple syrup
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 1 tablespoon Fresh thyme chopped
Optional Additions
- ½ cup Pecans roughly chopped
- ¼ cup Cranberries dried
- ¼ cup Goat cheese crumbled
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the butternut squash cubes, maple syrup, olive oil, sea salt, black pepper, and fresh thyme. Toss until the squash is evenly coated with the mixture.
- Spread the coated butternut squash cubes in a single layer on the prepared baking sheet. Make sure they have some space between them to allow for even roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes or until the squash is tender and caramelized around the edges. Give the pan a gentle shake or stir the squash halfway through to ensure even browning.
- Remove the roasted butternut squash from the oven and let it cool for a few minutes before serving. This allows the flavors to meld together and the squash to firm up slightly.
- If desired, you can add the optional additions to enhance the flavors and textures of the dish. Sprinkle the pecans, dried cranberries, and crumbled goat cheese over the roasted butternut squash before serving.
Notes
- Uniform cubes — Aim for uniform sizes when cutting the butternut squash into cubes. This ensures even cooking and prevents some pieces from becoming overcooked while others remain undercooked.
- Caramelization — Increase the oven temperature to 450°F (230°C) for a deeper caramelization, and roast the butternut squash for a slightly shorter time. Keep a close eye on it to prevent burning.
- Enhancing the flavors — If you want to add warmth and complexity to the dish, consider sprinkling a pinch of smoked paprika or a dash of balsamic vinegar over the roasted butternut squash before serving.
Nutrition
Nutrition Facts
Maple Roasted Butternut Squash Recipe: A Sweet Touch to Your Feast
Amount per Serving
Calories
982
% Daily Value*
Fat
51
g
78
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
12
g
Monounsaturated Fat
25
g
Cholesterol
26
mg
9
%
Sodium
2819
mg
123
%
Potassium
3031
mg
87
%
Carbohydrates
127
g
42
%
Fiber
22
g
92
%
Sugar
44
g
49
%
Protein
23
g
46
%
Vitamin A
80755
IU
1615
%
Vitamin C
173
mg
210
%
Calcium
562
mg
56
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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