This Maple Roasted Butternut Squash recipe has only 5 minutes of preparation and ready in about 1 hour. It is an easy and delicious side dish to have for dinner with cinnamon, nutmeg, butter, and maple syrup to make it aromatic and delicious for Fall and beyond. (w/ dairy-free option)
Estimated reading time: 4 minutes
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Maple Roasted Butternut Squash
I love easy, no fuss recipes that are super basic.
The less time I have to put into dinner the more time I have to spend with my family and enjoy life.
I do not want to sacrifice any flavor or nutritional value in the process!
That’s why I love this Maple Roasted Butternut Squash recipe! It’s a lovely savory-sweet way to make butternut squash.
It’s easy to prepare and can be baking in the oven while I prepare the other parts of a meal or do something else.
There’s plenty of flavor from the cinnamon, nutmeg, maple syrup and butter (or coconut oil if you are dairy-free).
It takes 1 hour to bake but if the butternut squash is very large, it might need more time.
Check with a fork for tenderness and if it is not done at the 1-hour mark then leave in the oven another 15 or so minutes until tender.
The amount in this recipe is great for 2-4 people for dinner but you can easily multiply it if you want to serve it for a crowd (Hello Thanksgiving and Christmas dinner!)
Ingredients for Roasted Butternut Squash
- 1 large butternut squash, halved w/ seeds removed (organic, if possible)
- 1/4 teaspoon kosher salt per half of butternut squash
- a sprinkle of ground nutmeg, 1/8 teaspoon per half of butternut squash
- sprinkle of cinnamon (I recommend Saigon cinnamon), 1/8 to 1/4 teaspoon on each half of butternut squash depending on how much cinnamon you prefer and how large the butternut squash is
- 6 tablespoons unsalted butter or same amount coconut oil, if dairy-free (evenly divide 3 tablespoons for each side)
- drizzle of organic maple syrup, about 2 tablespoons per side of butternut squash (you can substitute about 4 teaspoons of brown sugar in place of the maple syrup)
- for serving: salt and fresh cracked pepper to taste
Kitchen Tools Needed for Roasted Butternut Squash
- a spoon for scooping the seeds out of the butternut squash
- a foil-lined baking sheet or a large baking pan (13″ x 9″ x 2″ inches)
- a sharp knife for slicing the butternut squash
- small measuring spoons
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My husband and I LOVE Maple Roasted Butternut Squash, I bet your family will too! What’s your favorite Fall squash? Let me know in the comments below! Have a sweet day!
Maple Roasted Butternut Squash
This Maple Roasted Butternut Squash recipe has only 5 minutes of preparation and ready in about 1 hour. It is an easy and delicious side dish to have for dinner with cinnamon, nutmeg, butter, and maple syrup to make it aromatic and delicious for Fall and beyond. (w/ dairy-free option)
Ingredients
- 1 large butternut squash, halved w/ seeds removed (organic, if possible)
- 1/4 teaspoon kosher salt per half of butternut squash
- a sprinkle of ground nutmeg, 1/8 teaspoon per half of butternut squash
- sprinkle of cinnamon, (I recommend Saigon cinnamon), 1/8 to 1/4 teaspoon on each half of butternut squash depending on how much cinnamon you prefer and how large the butternut squash is
- 6 tablespoons unsalted butter or same amount coconut oil, if dairy-free (evenly divide 3 tablespoons for each side)
- drizzle of organic maple syrup, about 2 tablespoons per side of butternut squash (you can substitute about 4 teaspoons of brown sugar in place of the maple syrup)
- for serving: salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Cut Butternut squash in half. Remove seeds. Lay the halves, flesh side up, in an oven-safe baking dish. Sprinkle a small amount of nutmeg, cinnamon, kosher salt, 6 tablespoons of butter (3 on each side), and drizzle some maple syrup.
- Bake in the oven for 1 hour or until the butternut squash can be poked with a fork and is tender. If it is not done after 1 hour, leave in another 15-20 minutes until done.
- Remove from oven when it's done, allow to cool a few minutes, and serve with your meal.
- Add any more kosher salt or pepper to taste at the serving. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 288mgCarbohydrates: 24gFiber: 7gSugar: 7gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best.
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you had me until I saw bam ALL LIVES MATTER DO NOT SUPPORT MARXIST ORGANIZATIONS
There was an “all lives matter” ad? I don’t control the individual ads; I will inquire with my ad publisher about it. There’s a button to report the ad. If there’s an offensive ad, please report it. Thank you!
Hmmmm, I never thought about the ads that come alongside a blog.
Marxist or not.everyone matters & everyone is important
I am making the roasted butternut squash with spices & maple syrup. Living in NH, only the real stuff of course. Grew the squash.
Alongside turkey pot pie & homemade cranberry sauce, I even picked the cranberries in a near-by bog. Cold & wet, but worth the effort.
Hi Martha, thank you for sharing how you made the recipe! That’s amazing that you picked the cranberries! Wow!