Maple Roasted Butternut Squash
User Reviews
4.8
Maple Roasted Butternut Squash
Description
This recipe starts with peeled and cubed butternut squash tossed in olive oil and maple syrup to encourage caramelization at 425 degrees Fahrenheit. Cinnamon adds a warm note, while optional cayenne pepper contributes gentle heat.
The squash is spread in a single layer on parchment-lined baking sheets to roast evenly and ease cleanup. Roasting concentrates the sugars, resulting in tender but crisp-edged cubes that combine sweet and spicy flavors.
It can be served as a side dish with various meals or added to salads and grain bowls for color and texture.
The recipe yields about 6 servings and includes a suggestion for peeling and preparing whole butternut squash if using fresh. Adjust ingredient amounts relative to serving size if needed.
Ingredients
- 8 cups butternut squash peeled and seeded, cut into 1-inch cubes, about 3 lbs peeled cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 pinches cayenne pepper (optional - adds a touch of heat)
Instructions
- Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to peel and prepare squash for roasting, see this post.
- Line each rimmed baking sheet with parchment paper or foil. This lining step is optional, but recommended-- it will protect the baking sheet as the sugars caramelize, so it will be easier to clean. It will also make it easier to release the roasted butternut squash from the pan. Spread out the cubes on the baking sheets.Spread out the cubes in a single layer. Drizzle the squash on each baking sheet of squash with 1 tablespoon of olive oil and 1 tablespoon of maple syrup (2 tablespoons of olive oil and 2 tablespoons of maple syrup total).
- Sprinkle each baking sheet evenly with 1/4 teaspoon of sea salt, 1/4 teaspoon of cinnamon and a pinch of cayenne pepper (1/2 teaspoon of salt, 1/2 teaspoon of cinnamon, and 2 pinches of cayenne pepper total).
- Toss the squash on the sheets with clean hands to coat evenly. Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, until the largest piece of squash is fork-tender all the way through. Remove the baking sheets from the oven and turn on the broiler. If you used parchment paper, slide the squash cubes off of the paper onto the baking sheet for this final step - parchment should not be placed under the broiler.
- Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize. The squash should be golden brown-- careful, it will brown very fast. Don't let it burn! Serve warm.
Notes
- Use parchment paper or foil on baking sheets to protect pans and ease clean-up.
- This recipe makes about 6 servings based on 3 lbs of peeled butternut squash cubes.
- If preparing whole squash, follow safe peeling and seeding techniques to yield the correct amount of cubes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 202mg | 8% |
| Potassium | 678mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 19980IU | 400% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 99mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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