Maple Roasted Butternut Squash

This maple roasted butternut squash is a super simple side dish, perfect for any weeknight dinner!

With the most beautiful orange color, butternut squash is a terrific winter vegetable. Just like pumpkin, it pairs well with savory or sweet spices. Personally, I prefer it sweet or spicy! To kick this maple dish up a notch, you can add some cinnamon or bacon.

This version is sweet, easy, and mostly healthy. The most challenging part will be slicing the squash. There are many strategies to make this a bit easier. I like to slice in half and peel the skin. Then, scoop the seeds and chop. It also roasts in a lot less time when chopped, but you can slice in half, scoop the seeds, season, and roast. 

You could also sauté butternut squash in a skillet; however, roasting means you can walk away and let the oven do most of the work. It also creates a richer, nuttier flavor.


Maple Roasted Butternut Squash on a Baking Sheet with Aluminum Foil

Ingredients in Maple Roasted Butternut Squash

  • Butternut Squash
  • Maple Syrup
  • Butter
  • Brown Sugar
  • Coconut or Olive Oil

Why Roast Butternut Squash?

Once it's cut, the rest is smooth sailing!

Roasting brings out a nutty, caramelized flavor.

It's low in calories, but high in Vitamin A, Vitamin C, potassium, and fiber.

Is butternut squash a carb or a veggie?

Butternut squash is a veggie. As a winter squash, they do have more carbs than other vegetables. One cup of cauliflower has 5g of carbs, while one cup of butternut squash has 16g of carbs.


Can you eat the skin of roasted butternut squash?

Yes, the skin is safe to eat; however, the texture is not ideal. For best results, peel the skin before chopping.

Diced and Roasted Butternut Squash with Maple Flavor

Maple Roasted Butternut Squash

This maple roasted butternut squash is a super simple side dish, perfect for any weeknight dinner!



  • 1 medium butternut squash, diced
  • 2 tsp. coconut oil, melted
  • 2 Tbsp. maple syrup
  • Salt and pepper
  • 1 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 1 tsp. maple syrup
  • Preheat the oven to 400 degrees. In a large mixing bowl, use a spoon or clean hands to mix the squash, coconut oil, and maple syrup. Season with salt and pepper. Next, spread on a greased baking sheet and roast for 15 minutes.
  • In a small bowl, melt the butter. Then, stir in the brown sugar and maple syrup. Brush over the squash. Next, return to the oven for 10 minutes. Brush with any remaining butter mixture before serving.


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