5 from 36 votes
Roasted Butternut Squash with Maple Browned Butter
Roasted Butternut Squash with Maple Browned Butter features cubed butternut squash roasted until caramelized and tender, then coated in a sauce of browned butter flavored with fresh rosemary and maple syrup. The combination balances the natural sweetness of the squash with nutty butter and savory herbal notes, making an inviting side dish with textural contrast and layered flavor.
Servings:
4
Calories:
279 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 2 pound butternut squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons butter
- 2 tablespoons rosemary minced, fresh
- 2 tablespoons maple syrup
- sea salt for serving, flaky
Instructions
- Preheat the oven to 425°F.
- Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated and arranged in an even layer.
- Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. During the last few minutes of roasting, brown your butter.
- Melt the butter over medium heat in a skillet, stirring occasionally. Once the butter starts to smell nutty and the foam subsides, use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the rosemary, stir, then whisk in the maple syrup. Add the butternut squash to the browned butter and toss to coat. Sprinkle with flaky sea salt and more fresh ground black pepper to taste.
Cup of Yum
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
350mg
(15%)
Potassium
1212mg
(26%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
36338IU
(727%)
Vitamin C
71mg
(79%)
Calcium
171mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 350mg | 15% |
| Potassium | 1212mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 36338IU | 727% |
| Vitamin C | 71mg | 79% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.