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
- 1, 2 pound butternut squash, peeled, stem removed, seeded and chopped into 1-inch cubes (measures 6 cups when chopped)
- 1/4 cup avocado oil
- 2 tablespoons pure maple syrup
- 2 tablespoons pure maple sugar
- 1/4 teaspoon ground black pepper (or more to taste)
- 3/4 teaspoon fine salt (at the end after roasting - or more to taste)
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.
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
