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.
- Prep Time: 10 mins
- Cook Time: 44
- Category: Side Dish
- Method: Oven
Keywords: maple roasted butternut squash