Name: Maple Roasted Butternut Squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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

This Maple Roasted Butternut Squash is one of those side dishes that quietly steals the show. It’s just a few ingredients—squash, maple syrup, oil, salt, and pepper—but the result is pure cozy, fall comfort. This is the kind of recipe that makes your kitchen smell like autumn and feels like a warm hug on a cool evening.

I first made this version on a whim one November when I needed a last-minute side for dinner. I had a butternut squash sitting on the counter, a bottle of real maple syrup in the pantry, and not much else. That simple combination turned into something unexpectedly special, and I’ve been making it ever since.

Why This Recipe Works

The beauty of this dish is its simplicity. Roasting brings out the natural sweetness of butternut squash, and the maple syrup enhances that flavor without making it overly sweet. The light touch of oil helps caramelize the edges while keeping everything tender inside.

It’s a great recipe for beginners or busy weeknights, but also elegant enough for a holiday table. I often make a double batch because we always go back for seconds—and leftovers (if there are any) are amazing tossed into salads or grain bowls.

Tips for Prepping Butternut Squash

Let’s be honest: the hardest part of this recipe is peeling and chopping the squash. I’ve definitely wrestled with a stubborn butternut or two. If you’re doing it by hand, I recommend using a sharp vegetable peeler and cutting the squash in half crosswise before peeling so it’s easier to handle. Then slice in half lengthwise, scoop out the seeds, and cut into cubes.

But don’t feel guilty about buying pre-cut squash—it’s one of my favorite shortcuts. Especially during the holidays, I’ll grab a couple of 1-pound containers to save time.

How to Make Maple Roasted Butternut Squash

Toss your cubed butternut squash with a drizzle of olive oil (or coconut oil for extra richness), pure maple syrup, salt, and freshly cracked black pepper. Spread it in a baking dish, cover with foil, and roast at 400°F for 25 minutes.

Then uncover it, flip the cubes around so they get evenly caramelized, and bake another 15 minutes. The edges will get beautifully golden, and the insides stay buttery soft.

This dish smells incredible while it’s roasting—like you’ve been cooking something elaborate for hours, even though it took only minutes to prep.

What to Serve It With

This squash goes with almost everything. I’ve served it alongside roasted chicken, grilled pork chops, even Thanksgiving turkey. The sweetness balances out savory meats beautifully. On weeknights, I’ll serve it next to pan-seared salmon or toss it into warm grain bowls with quinoa, feta, and some greens.

Add roasted brussels sprouts or green beans for a full fall plate that feels hearty and fresh.

Variations to Try

Vegetable Swaps: Sweet potatoes or acorn squash both work great here if you don’t have butternut on hand.

Sweetener Options: Pure maple syrup is wonderful, but honey gives a different floral depth. Just make sure it’s real honey or syrup—not the processed stuff.

Add Some Heat: I love tossing in a pinch of cayenne or red pepper flakes when I want a sweet-spicy contrast.

Spiced Up: A sprinkle of cinnamon or nutmeg brings a warm, aromatic flavor. Great if you’re serving this as part of a holiday spread.

Final Thoughts

Maple Roasted Butternut Squash is one of those recipes that feels special without needing a lot of effort. It’s naturally gluten-free, dairy-free, vegan, and just happens to be totally craveable. I make this all season long—not just for special occasions, but for regular dinners when I want something cozy and satisfying.

Whether you’re hosting a holiday meal or just want a little taste of fall on your plate, this is a go-to you’ll come back to again and again.

Yield: 4