0 from 39 votes
Maple Roasted Butternut Squash
A sweet maple ginger roasted squash side that's vegan and gluten-free friendly!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Calories: 122 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2-2 lb butternut squash 5 cups or 1.5 lbs 1 inch cubes
- 1 tablespoon olive oil
- 1/3 cup maple syrup
- 1 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried sage
- 1/2 teaspoon kosher salt
Instructions
- Pre-heat oven to 400 degrees.
- Peel and cut the butternut squash into 1-inch cubes and add to a large bowl.
- In a small bowl or pyrex, whisk together olive oil, maple syrup, spices.
- Pour over cubed squash and mix well. Use a spatula to be sure to get it all out of the bowl as the salt can settle at the bottom.
- Add to a casserole or baking dish. Use at least a 3.5 quart dish so most of the squash is in a single layer.
- Bake covered in foil for 25 minutes. Then remove from the oven, discard foil, give the squash a good mix to rotate the top of the squash cubes now into the maple syrup, and return to the oven to finish baking for 10 minutes.
- Serve and enjoy!
Cup of Yum
Notes
- Storage
- Storage
- Fridge: Store in an airtight container in the fridge for up to 3-5 days.
- Freezer: On a parchment paper line baking tray, add cooked squash (but not all of the liquid) and flash free for about 1-2 hours. Transfer to a freezer-safe container. To use, let it thaw in the refrigerator the night before reheating.
- Prepare in Advance
- Prepare in Advance
- This is a great dish to prepare everything in advance to then just assemble and bake when needed. Cube the squash and store it in an airtight container in the fridge for up to 3-5 days before cooking. Whisk together the maple syrup with seasonings and store in the fridge for up to 3-5 days.
- Substitutions
- Substitutions
- Butternut Squash: This recipe is also great for some roasted pumpkin or acorn squash. You can also use frozen cubed butternut squash. No need to fully thaw, just be sure to break up the frozen clumps before mixing them with maple syrup and spices.
- Olive Oil: Use your favorite neutral oil or butter.
- Sage: You can also use minced fresh sage. Use 1 teaspoon of minced fresh to the 1/4 teaspoon of dried.
Nutrition Information
Calories
122kcal
(6%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Sodium
200mg
(8%)
Potassium
447mg
(13%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
12055IU
(241%)
Vitamin C
24mg
(27%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 122
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 200mg | 8% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 12055IU | 241% |
| Vitamin C | 24mg | 27% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.