This Maple Roasted Butternut Squash recipe is supestr simple, and delicious! This is the easiest recipe and one of my go-to vegetable side dishes in cool weather.
It’s roasted butternut squash with a little maple syrup, salt, and pepper (pepper is optional.) That’s it… No need for anything fancy. This dish perfectly highlights the butternut squash, it’s a little sweet and so good!
Butternut squash is one of my favorite things to grow, harvest, and cook during the fall and winter! I grew 4 butternut squash plants this year and harvested 40 squash plants!
That may sound like too much, but these beauties last 6+ months on the shelf, so we eat them all winter;)
Ingredients
This recipe is so simple, you only 3 ingredients!
- 1 medium Butternut squash peeled and chopped into 1-inch cubes.
- 1/4 cup to 1/3 cup real maple syrup.
- Salt & pepper to taste.
Roasted Roasted Butternut Squash
- Preheat your oven to 350 degrees and move your oven rack to the middle position.
- First, prep your butternut squash: peel it, cut it in half, and scoop out the seeds. And chop into 1-inch cubes.
- Next, place cubed squash into a rectangular casserole pan. I usually use a 7×11 or a 9×13 glass casserole dish.
- Drizzle real maple syrup evenly over the top of your cubed squash.
- Then, lightly sprinkle with salt and pepper (optional pepper).
- Bake at 350 for 60-85 minutes, till cubes are tender!
- Enjoy!
Turn This Into Creamy Butternut Squash Soup!
One of my favorite things about roasting butternut squash this way is how versatile it is! If you have extra roasted squash – it makes the absolute best base for homemade butternut squash soup.
Roasting and caramelizing the squash with maple syrup first adds a deep, rich sweetness that takes soup to a whole new level.
To turn these roasted squash cubes into a cozy, velvety soup:
- Transfer your tender, roasted butternut squash directly into a blender or large pot.
- Add your favorite warm broth (vegetable or chicken broth works wonderfully) along with a splash of heavy cream or coconut milk for richness.
- Blend until completely smooth and silky, adjusting the seasoning with a pinch of nutmeg or garlic if desired!
👉 Looking for the full recipe? Check out my step-by-step guide for Butternut Squash Soup to get all the exact measurements and cozy flavor pairings!
I hope you enjoy this roasted butternut squash! You may also enjoy these fall and winter recipes!
Applesauce without sugar Canning Recipe
Perfect Rump Roast Beef (Our favorite Sunday main dish.)
Perfect Pecan Pie (with maple syrup instead of corn syrup!)
Did you make this roast butternut squash? I’d love to hear how it turned out! Please leave a star rating and comment below to let me know.
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Roasted Butternut Squash
Ingredients
- 1 medium Butternut squash peeled and chopped into 1-inch cubes.
- 1/4 cup to 1/3 cup real maple syrup.
- Salt & pepper to taste.
Instructions
- Preheat your oven to 350 degrees and move your oven rack to the middle position.
- First, prep your butternut squash: peel it, cut it in half, and scoop out the seeds. And chop into 1-inch cubes.
- Next, place cubbed squash into a rectangular casserole pan. I usually use a 7×11 or a 9×13 glass casserole dish.
- Drizzle real maple syrup evenly over the top of your cubed squash.
- Then, lightly sprinkle with salt and pepper (optional pepper).
- Bake at 350 for 60-85 minutes, till cubes are tender!
- Enjoy!
Notes
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
