This easy and delicious maple glazed squash recipe needs just a few ingredients.

Roasted butternut squash is the perfect combination of sweet & savory baked into a caramelized side dish.

cooked Maple Roasted Butternut Squash in a plate

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An Easy Side Dish

Roasted butternut squash is an easy side dish that needs few ingredients.
Prep is quick and there is no need to peel the squash first.
Slice and serve or scoop it out for a hearty side dish.

butternut squash , butter , salt , ginger , cinnamon and maple syrup to make Maple Roasted Butternut Squash with labels

Ingredients for Roasted Butternut Squash

Butternut Squash – Butternut squash is sweet and mild. For this recipe, you’ll need to cut it in half lengthwise. You can substitute other types of winter squash but the cooking time will change.

Maple Syrup – Maple syrup adds sweetness and helps to caramelize the roasted squash. Replace the syrup with brown sugar or honey.

Spices – I love warm spices with butternut squash including cinnamon and ginger. You can replace it with pumpkin pie spice.

Variations

You can add optional toppings to this roasted squash.

Nuts – toasted chopped or candied pecans or walnuts
Bacon – bacon bits can be sprinkled on top during the last 10 minutes of cooking.
Herbs – butternut squash pairs well with sage or rosemary, add a little bit to the glaze if you’d like.
Cranberry sauce – in some cranberry sauce into the glaze.

squash on a sheet pan to make Maple Roasted Butternut Squash

Maple Roasted Butternut Squash on a sheet pan after cooking

How to Make Roasted Butternut Squash

Cut the squash in half, top to bottom, with a sharp chef’s knife. Use a spoon to scoop out the seeds and pulp.
Prepare the glaze according to the recipe below and brush it over the cut side of the squash.
Roast until tender and golden brown.

Butternut squash can be difficult to cut. Place a cutting board a clean kitchen towel to keep it from sliding.

Poke a few holes around the butternut squash and microwave it for 2-3 minutes to soften the skin. Cut it top to bottom with a sharp knife.

cooked Maple Roasted Butternut Squash on a plate with garnish

Got Leftovers?

You can eat this butternut squash recipe as a side dish or use it to add to other recipes. Leftovers are a great cubed and added to chili or hearty soups!

Keep leftover maple-roasted butternut squash in a covered container in the refrigerator for up to 5 days. Reheat portions on the stovetop or in the microwave.

More Butternut Squash Recipes

Did your family love this Maple Roasted Butternut Squash? Leave us a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 16 votes

Author Holly Nilsson

Maple Roasted Butternut Squash

Author Holly Nilsson

Servings 4

This sweet and savory maple-roasted butternut squash is the perfect side dish for any entree!

Save Rate Print

Servings 4

Prep Time 10

Cook Time 50

Total Time 1

Equipment

Baking Sheet

Ingredients

▢ 1 butternut squash 2-3lbs
▢ 2 tablespoons maple syrup
▢ 1 tablespoon butter melted, or olive oil
▢ ½ teaspoon cinnamon
▢ ¼ teaspoon ground ginger
▢ 1 teaspoon kosher salt

Instructions

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper if desired.
Slice the squash in half lengthwise*. Use a large spoon to remove seeds and pulp in the center.
In a small bowl, combine the maple syrup, butter, cinnamon, and ginger. Brush over the cut side of the squash and season with salt and pepper to taste.
Place the squash halves, cut side up, on a baking pan and roast uncovered for 45-60 minutes or until fork tender and browned on the edges.

Notes

Store leftover squash in an airtight container in the fridge for up to 5 days. Reheat in the oven or in the microwave until heated through.

Squash seeds can be roasted and enjoyed just like pumpkin seeds.

5 from 16 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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