• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Maple Roasted Butternut Squash

    By Elaine Gordon · Published: Nov 20, 2018 · Modified: Feb 15, 2022

    Jump to Recipe
    VGGFNFSFEKF

    Maple Roasted Butternut Squash

    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.

    Roasted Butternut Squash

    These little jewels are soft, sweet and so satisfying.  They are somewhat addictive so you might want to double the recipe!

    Maple Roasted Butternut Squash 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.

    Maple Candied Butternut Squash

    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.

    The Best Roasted Butternut Squash

    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.

    Easy Paleo Butternut Squash Recipe

    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!

    Vegan Roasted Butternut Squash

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Maple Roasted Butternut Squash

    Maple Roasted Butternut Squash


    4.5 from 2 reviews

    • Author: Elaine Gordon
    • Total Time: 54
    • Yield: 4 1x
    • Diet: Vegan
    Print Recipe
    Pin 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)
    • 2 tablespoons avocado oil
    • 1 tablespoon pure maple syrup 
    • 1 tablespoon pure maple sugar 
    • ¼ teaspoon ground black pepper
    • ¾ teaspoon fine salt (at the end after roasting)

    Instructions

    1. Preheat oven to 425 degrees Fahrenheit.
    2. 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).  
    3. 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.
    4. Add salt, toss and serve immediately for best results.
    5. 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.

    Equipment

    Lodge 12 Inch Cast Iron Skillet

    12-inch cast iron skillet

    Buy Now →
    Airtight Container

    airtight container

    Buy Now →

    Notes

    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.

    • Prep Time: 10 mins
    • Cook Time: 44
    • Category: Side Dish
    • Method: Oven

    Keywords: maple roasted butternut squash

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Reader Interactions

    Comments

    1. Bev says

      December 14, 2020 at 6:33 pm

      The butternut squash soup is Delicious I had made it a few weeks ago and I am making more today, easy to make.
      Thanks for your recipes I will be trying out more of them.?






      Reply
      • Elaine Gordon says

        December 14, 2020 at 8:51 pm

        Thank you so much! I'm so happy to hear you loved it! It is one of my favorites this time of year. Happy holidays!

        Reply
    2. Cathy Sacco says

      November 23, 2021 at 12:36 pm

      Can I substitute something for the pure maple sugar?

      Reply
      • Elaine Gordon says

        November 23, 2021 at 2:14 pm

        Coconut sugar or any granulated sugar should work.

        Reply
    3. KellyQ says

      December 25, 2022 at 11:05 am

      I did not use a cast iron pan as you recommended because I had 2 squashes and the squash did not come out caramelized so I have to try it again






      Reply
      • Elaine Gordon says

        January 10, 2023 at 11:43 am

        Thank you for letting me know, Kelly. Yes, I would say in this recipe a cast iron skillet is critical for the very best results. If you do give it a try again please let me know. Best, Elaine

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Get More Recipes by Category

      VGVeganGFGluten-FreePPaleoNFNut-FreeSFSoy-FreeNSNaturally Sweetened EEasy RecipesKFKid-Friendly

    Hi, I'm Elaine!

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes.

    Learn more about me →

    Latest Recipes

    • Pineapple-Lemonade-16
      Pineapple Lemonade with Ginger and Turmeric (no juicing or straining needed!)
    • Moroccan-Quinoa-Salad-16
      Moroccan Quinoa Salad
    • Crispy-Broccoli-12
      Crispy Oven-Roasted Smashed Broccoli
    • Lemon-Orzo-Soup-19
      Creamy Vegan Lemon Orzo Soup
    • Crispy-Brussels-Sprouts-8
      Crispy Brussels Sprouts
    • Vegan-Creamed-Spinach-10
      Vegan Creamed Spinach

    TikTok

    Immunity Boosting Recipes
    Discount-Codes-for-My-Favorite-Products-1

    Footer

    ↑ back to top

    Popular on Instagram

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2023 Eating By Elaine