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Roasted Butternut Squash with Maple Syrup

Savor the simple, cozy essence of fall with this recipe for roasted butternut squash with maple syrup. This easy-to-make dish upgrades the most popular winter squash with a blend of maple syrup and rich, warming spices.

Serve as a side dish or salad topping.

Roasted butternut squash cubes in a bowl.

With its sweet, nutty flavor and velvety texture, butternut squash is a staple of the fall and winter squash varieties, but what on earth are you supposed to do with that odd-shaped vegetable?

Well, if you’re looking for a way to transform the humble butternut squash into a decadent vegetable side dish, look no further than this roasted butternut squash with maple syrup recipe.

Imagine fork-tender cubes of roasted butternut squash glazed in maple syrup’s sweet, caramelized notes and a vibrant blend of warming spices.

The glaze creates caramelized notes and a rich layer of flavor, making this recipe perfect for everyday comfort food or a festive holiday side.

So, if you’re looking for a perfect side dish that’s easy to whip up yet brings a touch of gourmet flair to the table, this maple-glazed butternut squash masterpiece is just that!

Why You’ll Love This Recipe

Here are four reasons why this recipe is a keeper:

  • Easy-to-make: This roasted butternut squash recipe brings out the best of this beloved vegetable, whether you’re a seasoned cook or a kitchen newbie.
  • Rich in nutrients: It’s packed with vitamins A and C, fiber, and antioxidants, and it is a simple way to give any meal a nutritional boost.
  • Accommodates dietary preferences: It’s naturally gluten-free and a good choice for anyone looking for a delicious vegan butternut squash recipe.
  • Versatility: This dish is not only a simple addition to a casual weeknight dinner but also a stress-free showstopper for elegant holiday spreads.

Roasted butternut squash cubes with maple syrup in a bowl.

Ingredient Notes

I prefer recipes with short ingredient lists, and this one doesn’t call for more than butternut squash, olive oil, maple syrup, and some spices.

Here’s everything you’ll need:

  • Butternut squash – Select a small butternut squash (about 3 pounds), as smaller squash tends to have a more concentrated, naturally sweet, buttery flavor. A squash this size will yield approximately 6 cups of chopped squash.
  • Olive oil – Extra virgin olive oil helps create a caramelized exterior with crispy edges on the squash pieces.
  • Maple syrup – Some products are labeled as “pancake syrup” or “maple-flavored syrup” and are often made with corn syrup and artificial flavors, so make sure you have 100% pure maple syrup without any added ingredients or artificial sweeteners.
  • Ground spices – I used a blend of ground spices, including allspice, cinnamon, ginger, and nutmeg, to enhance the squash’s natural richness with a warming flavor. Pumpkin pie spice also works well here, as these spices are typically in store-bought blends.
  • Salt – To taste.

How to Roast Butternut Squash with Maple Syrup

This maple roasted butternut squash recipe will be ready in just a few easy steps:

  1. Pre-cook: Preheat the oven to 375℉. Meanwhile, wash the butternut squash and pat it dry, then place the whole squash in the oven and bake until the squash starts to soften (about 25 minutes). Remove from the oven and let cool.
  2. Chop: Once the squash is cool enough to handle, peel the skin and cut it in half. Clean out the seeds, chop the squash into bite-size pieces, and place the pieces in a bowl.
  3. Season: Add the olive oil, maple syrup, ground spices, and a pinch of salt. Mix well to coat the butternut squash cubes evenly with oil and spices.
  4. Roast: Transfer the squash to a large sheet pan and roast until cooked through (about 25 minutes).

Recipe Tips

Here are a few tips to help you make the best roasted maple butternut squash:

  • Pre-cook squash before cutting. If you’ve ever tried to cut into a winter squash, you know that it isn’t easy. However, briefly baking the squash softens it just enough to easily cut into it without losing a finger. Such a relief!
  • Cut the squash evenly. Cut the butternut squash into uniform-sized pieces to ensure even cooking and that each bite has the perfect balance of caramelization and tenderness.
  • Use parchment paper. The maple glaze can get sticky during roasting, and parchment paper helps prevent sticking and makes cleanup a breeze.
  • Don’t overcrowd the pan. Be sure to spread the squash pieces in a single layer on the baking sheet, as overcrowding can lead to steamed, soggy squash.
  • Toss midway through. About halfway through the roasting time, give the butternut squash pieces a gentle toss to promote even caramelization on all sides.
  • Serving. While delicious as a side dish, consider tossing the roasted butternut squash into salads and grain bowls for a nutrition and flavor boost.

Maple glazed butternut squash cubes on a sheet pan.


Here are a few ideas on how to customize this recipe:

  • Add nuts – Add a delightful crunch by tossing in chopped pecans, walnuts, or almonds, along with the maple syrup and ground spices before roasting.
  • Add savory herbs – Switch up the flavor profile by adding rosemary, thyme, or sage. The herbs provide a savory note that complements the sweetness of the syrup and ground spices.
  • Garnish with goat cheese – The creamy and tangy qualities of goat cheese complement the sweet and nutty flavor of roasted butternut squash with maple syrup. If you don’t like goat cheese, try feta or blue cheese here.
  • Add another veggie – Feel free to roast another vegetable with the butternut squash. Opt for veggies with similar roasting times, like halved brussels sprouts, chopped carrots, or sweet potatoes.

Storing & Freezing

Storing: To store leftover butternut squash, allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days.

Freezing: Let the squash cool completely before transferring it to a freezer-safe container or resealable plastic bag. Freeze for up to 3-4 months.

Wondering what you can do with leftover roasted butternut squash? Check out my Leftover Roasted Vegetable Guide.

Frequently Asked Questions

Here are a few related questions about roasting butternut squash:

How do you know when butternut squash is done roasting?

The easiest way to check for doneness is by piercing a piece of roasted butternut squash with a fork to make sure it’s tender all the way through. If the fork is met with any resistance, continue roasting until the desired level of doneness is achieved.

How do you reheat roasted butternut squash so it stays crispy?

To maintain crispiness, spread the squash in a single layer on a baking sheet and reheat it in the oven at 350°F for about 10 minutes.

Can you roast butternut squash seeds?

Yes! You can roast butternut squash seeds, and they make quite the wholesome, tasty snack!

After scooping out the seeds, clean and dry them, toss with a bit of oil and your preferred seasonings, then roast them in the oven until golden brown and crunchy.

More Roasted Vegetable Recipes

If you love vegetables, here are a few delicious recipes for you to try:

Roasted butternut squash cubes in a bowl.

Spiced Roasted Butternut Squash with Maple Syrup

Yield: 3-4 portions
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Fall flavors in a bowl! This delicious side dish is perfect for the holiday table and weeknight dinners. Made with simple ingredients, this easy recipe brings out the natural sweetness of the butternut squash.


  • 1 small butternut squash (about 3 pounds)
  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch of salt


  1. Preheat the oven to 375F. Wash the butternut squash and pat it dry. Place the squash into the oven and leave it there for about 25 minutes. Take the butternut squash out and let it cool. At this point, you should be able to pierce it with a knife.
  2. Once the squash is cool enough to handle, peel it and cut in half. Clean out the seeds and chop the squash into bite-size pieces.
  3. Preheat the oven to 350F.
  4. Place the cut squash into a big bowl. Add the olive oil, maple syrup, allspice, cinnamon, ginger, and nutmeg. Season with salt. Mix well making sure all squash pieces are evenly covered with oil and spices. Transfer to a baking sheet covered with parchment paper.
  5. Roast the butternut squash for about 25 minutes or until cooked through.
Nutrition Information
Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 243Total Fat 7.2gSaturated Fat 1.1gTrans Fat 0gUnsaturated Fat 5.9gCholesterol 0mgSodium 161.3mgCarbohydrates 47.8gFiber 7.8gSugar 11.3gProtein 3.8g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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