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Maple Roasted Butternut Squash
4.8 from 147 votes

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash delivers tender, caramelized cubes coated with olive oil, maple syrup, cinnamon, and optional cayenne pepper for a balance of sweet, warm spice and subtle heat. The high heat roasting creates a golden crust on the squash pieces that enhances natural sweetness and texture.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 6 servings
Calories: 144 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 144

% 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.