Estimated reading time: 5 minutes

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)

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)
• ¼ teaspoon kosher salt per half of butternut squash
• a sprinkle of ground nutmeg, ⅛ teaspoon per half of butternut squash
• sprinkle of cinnamon (I recommend Saigon cinnamon), ⅛ to ¼ 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! 

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Maple Roasted Butternut Squash

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

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)

4.7 Stars (3 Reviews)

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Ingredients

• 1 large butternut squash, halved w/ seeds removed (organic, if possible)
• ¼ teaspoon kosher salt per half of butternut squash
• a sprinkle of ground nutmeg, ⅛ teaspoon per half of butternut squash
• sprinkle of cinnamon, (I recommend Saigon cinnamon), ⅛ to ¼ 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

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Remove from oven when it's done, allow to cool a few minutes, and serve with your meal.
5. Add any more kosher salt or pepper to taste at the serving. Enjoy!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 235mgCarbohydrates: 24gFiber: 7gSugar: 7gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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