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Maple Roasted Butternut Squash, a straightforward fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Maple Roasted Butternut Squash

My aunt LOVES butternut squash and shared this Maple Roasted Butternut Squash recipe with me years ago. It’s such a delicious side dish for fall and so easy to make. A few of my favorite butternut squash recipes are Butternut Squash Lasagna Roll Ups, Enchiladas with Butternut Squash and Black Beans, and Butternut Squash Mac and Cheese, simply to name just a few!

Do I want to peel butternut squash before roasting?

Yes, butternut squash has a really thick skin, so you must peel it before cooking it. One in every of the toughest things about making this roasted butternut squash recipe is peeling and cutting the vegetable. The excellent news is which you could buy it precut, so when you don’t need to do the additional work, I say skip it! I even have a straightforward tip here on how one can peel it yourself.

Find out how to Cook Butternut Squash

Roasting butternut squash is easy!

• Toss the squash with olive or coconut oil, maple syrup, salt, and freshly ground black pepper.
• Put the squash in a baking dish, cover it with foil, and roast it at 400° Fahrenheit for 25 minutes.
• Remove the foil, turn the squash over, and bake it for an additional quarter-hour until it’s soft.

What to Serve with Roasted Butternut Squash

This roasted butternut squash could be a terrific side for many various proteins, like Adobo-Rubbed Pork Tenderloin, Air Fryer Herbed Buttermilk Chicken, or Roast Beef. Add a green veggie like brussels sprouts or green beans, and luxuriate in!

Variations:

• Vegetable: Substitute butternut squash with sweet potatoes or acorn squash.
• Sweetener: Swap maple syrup for honey.
• Heat: Add a pinch of crushed red pepper or cayenne for a spicy kick.
• Spices: Season the squash with a little bit of cinnamon or nutmeg.

More Butternut Squash Recipes You’ll Love:

Maple Roasted Butternut Squash

104 Cals
1 Protein
23 Carbs
2 Fats

Prep Time: 5 mins

Cook Time: 40 mins

Total Time: 45 mins

Maple Roasted Butternut Squash, a straightforward fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

• 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
• 1/2 tbsp olive oil or coconut oil
• 2 1/2 tbsp pure maple syrup
• kosher salt and freshly ground black pepper

• Preheat the oven to 400°F.

• In a big bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the middle of the oven for 25 minutes.

• Remove foil, turn the squash and bake an addition quarter-hour, or until fork tender (time will vary depending on the scale you chop the squash).

Serving: 3/4 cup, Calories: 104kcal, Carbohydrates: 23g, Protein: 1g, Fat: 2g, Sodium: 7mg, Fiber: 4g, Sugar: 7g

WW Points Plus: 3

Keywords: dairy free sides, easy, fall side dish, roasted butternut squash, veggie side