Transform butternut squash into a comforting side dish for this fall season. Caramelized to crispy golden brown perfection on the outside while remaining soft and sweet on the inside, this easy maple roasted butternut squash seriously tastes like candy yet is incredibly nutritious!

Maple Roasted Butternut Squash in a black bowl with a white background.

With Thanksgiving quickly approaching, there are few things I look forward to more than adding maple roasted butternut squash to the holiday table. It is such a simple, delicious side dish that adds a warm and savory element to any meal. I also love featuring them in an apple quinoa salad, pesto pasta or a festive butternut squash hummus! I also use this recipe in my maple roasted butternut squash soup.

The key ingredient in this basic recipe is the pure maple syrup. The delicious maple, (combined with roasting at a high temperature) helps each cube get slightly caramelized, adding the perfect touch to the natural sweetness of butternut squash.

These little jewels are soft, satisfying and full of savory flavors. They are somewhat addictive too so you might want to consider doubling the recipe!

Ingredients

Once you have the butternut squash, you'll just need some simple ingredients that you likely already have in your pantry:

Butternut squash
Avocado oil (or extra virgin olive oil)
Maple syrup
Maple sugar
Ground black pepper
Fine salt

How to Cut a Butternut Squash

If you've never cut a butternut squash, don't worry! It may seem complicated, but it can be done rather quickly following these easy steps. You'll be using a sharp knife so just make sure to be careful.

I like to use freshly cut butternut squash as opposed to store-bought, pre-cubed butternut squash. Roasting pre-cubed squash is the easiest way, but I find the effort of hand chopping is worth it because the result is a much better texture and flavor. Skip this section if you are using pre-cut butternut squash.

1. Cut off both ends of the squash using a large knife.

A knife cutting the ends off a butternut squash on a wood cutting board.

2. Use a vegetable peeler to remove the skin off the entire squash.

Hands using a vegetable peeler to peel the skin off a butternut squash on a wood cutting board

3. Lay the squash horizontally and cut off the bulb (the thicker round portion) from the neck (thinner portion).

Hands using a knife to slice a butternut squash in half on a wood cutting board.

4. Stand the bulb flat-side down and cut in half vertically.

A peeled butternut squash sliced in half on a wood cutting board next to a large knife.

The bulb of a butternut squash cut in half showing the seeds next to the neck of the squash on a wood cutting board.

5. Use a spoon to scoop out the seeds from the bulb and set aside (for roasting later!).

A hand using a spoon to scoop the seeds out of a butternut squash over a wood cutting board.

6. Cut both the bulb and the neck into strips.

The neck of a butternut squash sliced into strips on a wood cutting board next to a bowl of seeds.

7. Group multiple strips at a time to dice into small cubes.

A knife dicing butternut squash on a wood cutting board next to seeds in a glass bowl.

Diced butternut squash next to a large knife on a wood cutting board next to a glass bowl of butternut squash seeds with a gray background.

How to Make Maple Roasted Butternut Squash

Dicing the butternut squash into cubes is the most labor-intensive part. The rest is super easy!

1. Preheat the oven to 425 degrees Fahrenheit.

2. In a large bowl, toss to combine the cubed butternut squash, oil, maple syrup, maple sugar and pepper. Do not add the salt yet.

Diced butternut squash in a glass bowl with maple syrup, black pepper and maple sugar on top with a light gray background.

Diced raw butternut squash tossed with seasonings.

3. Divide the seasoned butternut squash pieces into two 12-inch cast iron skillets (or sheet pan). Spread them out evenly in a single layer so they are not touching (otherwise they will steam and get soggy).

Diced butternut squash in a cast iron skillet prior to being cooked.

4. Roast on the middle rack of the oven for 35-40 minutes, tossing halfway through. I recommend using a silicone spatula to gently toss to prevent the cubes from losing their shape. Watch closely at the end of the roasting to avoid burning. Remove from oven once fork tender and golden brown.

Diced butternut squash in a cast iron skillet after being cooked.

5. Add salt, toss gently and serve immediately for best results. I like to use a large silicone spatula to gently toss for best results. The cooked squash is delicate and can easily smoosh if you use tongs or metal utensils to toss it.

A hand sprinkling salt over cooked butternut squash in a cast iron skillet.

Maple roasted butternut squash pieces in a black cast iron skillet with a light gray background.

Allow the leftover squash to fully cool to room temperature before storing. Store in an airtight container in your refrigerator for 3-4 days. Reheating in the oven is the best way to maintain its crispiness.

Recipe Tips

Season with salt after roasting. Adding salt prior to roasting will soften the butternut squash and they will not be as crispy. This is an important step!
Use a cast iron skillet if possible. For best results, I recommend a cast iron skillet. If you do not have one, line 2 half sheet baking sheets with parchment paper. The squash will not get as caramelized and crispy as with a cast iron skillet but they will still be delicious.
Selecting butternut squash. For best results in this recipe, I recommend cutting the butternut squash yourself. For pre-cut butternut squash, select the package with the latest expiration or sell-by date to optimize freshness. For whole butternut squash, choose ones in the produce section of your local grocery store that feel heavy for their size. You'll know they are ripe if they have a darker shade of tan or beige and are relatively hard.
Dice as evenly as possible. Aim to slice each butternut squash piece into 1-inch cubes. Cutting them roughly the same size ensures that each cube will cook evenly.
Add other seasonings and fresh herbs. Sprinkle some fresh thyme or sage leaves or add a little heat with some cayenne pepper.

More Vegetable Recipes for the Thanksgiving Table

This easy recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free, grain-free, paleo and gluten-free, so you can feel safe serving this at a holiday meal for a crowd with varied food allergies, sensitivities or dietary preferences.

If you give this recipe a try, please let me know! Leave a rating and comment below, or tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!

Maple Roasted Butternut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Author: Elaine Gordon
Total Time: 45 minutes (up to 50)
Yield: 4 1x
Diet: Vegan

Print Recipe

Description

An easy method for maple roasted butternut squash. These maple-caramelized jewels are tender, perfectly sweet and so satisfying.

This simple recipe is irresistible and yields perfectly roasted butternut squash that everyone will love. Serve as a side or as a topping for salads or grain bowls.

Ingredients

Scale

1, 2 pound butternut squash, peeled, stem removed, seeded and chopped into 1-inch cubes (measures 6 cups when chopped)
¼ cup avocado oil
2 tablespoons pure maple syrup
2 tablespoons pure maple sugar
¼ teaspoon ground black pepper (or more to taste)
¾ teaspoon fine salt (at the end after roasting - or more to taste)

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Instructions

Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, toss to combine the cubed butternut squash, oil, maple syrup, maple sugar and pepper. Do not add the salt yet.
Divide the seasoned butternut squash into two 12-inch cast iron skillets. Spread the cubes out evenly so they are not touching (otherwise they will get steam and get soggy).
Roast on the middle rack of the oven for 35-40 minutes, tossing halfway through. I recommend using a silicone spatula to gently toss to prevent the cubes from losing their shape. Watch closely at the end of the roasting to avoid burning. Remove from oven once fork tender and golden brown.
Add salt, toss gently and serve immediately for best results. See notes for recipes that use this maple roasted butternut squash recipe.

Equipment

12-inch cast iron skillet

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airtight container

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Notes

For best results I recommend a cast iron skillet. If you do not have one, line 2 half sheet baking sheets with parchment paper. The squash will not get as caramelized and crispy as with a cast iron skillet but they will still be delicious.

Do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.

Storage: Allow leftover squash to fully cool to room temperature before storing in an airtight container in your refrigerator for 3-4 days. Reheat in oven for best results.

Use this recipe in my apple quinoa salad or this festive butternut squash hummus! I also use this recipe in my maple roasted butternut squash soup recipe.

Prep Time: 10
Cook Time: 35 minutes (up to 40)
Category: Side Dish
Method: Oven

Easy Maple Roasted Butternut Squash

Ingredients

How to Cut a Butternut Squash

How to Make Maple Roasted Butternut Squash

Recipe Tips

More Vegetable Recipes for the Thanksgiving Table