Maple Roasted Butternut Squash
Sometimes the most simple recipes are the best recipes. This basic dish can be served as a side dish or thrown into a salad or grain bowl. The maple syrup makes this recipe. Each cube gets slightly caramelized as they roast leaving them slightly sweet and perfectly golden brown.
These little jewels are soft, sweet and so satisfying. They are somewhat addictive so you might want to double the recipe!
For roasting butternut squash, I like to use freshly cut butternut squash as opposed to store-bought pre-cut butternut squash. I find the effort of hand chopping is worth it because it has a much better texture and flavor. On my Instagram stories I demonstrate how to cut a butternut squash. See “ButternutSquash” under my saved stories.
If you do opt for pre-cut butternut squash be sure to look at the expiration or sell by date and select the latest date possible. Inspect the butternut squash to make sure it isn’t slimy. Pre-cut butternut squash can sometimes be cubed fairly large. For this recipe you want to chop into 1-inch pieces.
This recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free, grain-free, paleo and gluten-free which makes it wonderful for serving a crowd with varied food allergies or food sensitivities.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!Print
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.
- 1, 2 pound butternut squash, peeled, stem removed, seeded and chopped into 1-inch cubes (measures 6 cups when chopped)
- 2 tablespoons avocado oil
- 1 tablespoon pure maple syrup
- 1 tablespoon pure maple sugar
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon fine salt (at the end after roasting)
- Preheat oven to 425 degrees Fahrenheit.
- In 2, 12-inch cast iron skillets, toss to combine the cubed butternut squash, oil, maple syrup, maple sugar and pepper. 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 44 minutes, tossing halfway through. Watch closely at the end to avoid burning. Remove from oven once fork tender and golden brown.
- Add salt, toss and serve immediately for best results.
- To store, fully cool to room temperature before storing in an airtight container in your refrigerator for 3-4 days. Reheat in oven for best results.
For best results I recommend a cast iron skillet. If you do not have one you can 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.
For best results, cut the pieces evenly in size. The closer they are in size, the more evenly they will cook.
- Category: Side Dish
- Method: Oven
Keywords: maple roasted butternut squash