Maple Roasted Butternut Squash (2024)

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Maple Roasted Butternut Squash is the best side dish ever. It's easy to make, sweet, and delicious. Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner.

I have a recipe for you guys that I am even more excited than usual to share. This maple roasted butternut squash is all things warm and wintery. Laced with maple syrup and a hint of cinnamon, this is a side dish I know you're going to love.

It would do a darn good job of stealing the show on your Christmas dinner table. But my vote is that you make this right away. It's so easy to make that I've put it in the easy weeknight recipes category.

Why you'll love this Maple Roasted Butternut Squash

Tasty (and healthy!) butternut squash wrapped in a blanket of maple syrup.
Toasted pecans. Because they really are the best ever.
Tart cranberries that are so in season.
A little sprinkle of cinnamon which is just. so. winter.
Totally vegan + gluten-free + paleo. But more importantly, totally delicious.

Move over sweet potato casserole, there's a new dish in town!

Let's make some butternut squash maple syrup magic happen

Maple roasted butternut squash is SUPER EASY to make. Here's how you do it:

Toss the butternut squash cubes with some oil, cinnamon, a pinch of cayenne (or more if you like it spicy) and some maple syrup.
Pop the maple syrup coated squash onto a baking sheet and roast for 15 minutes.
Now add some pecans and cranberries and pop the squash back in the oven for another 15 minutes.

That's it!

What to serve with maple roasted butternut squash?

Roast chicken is my favorite with this recipe. I like to put some bone-in chicken thighs on the baking sheet with the squash and cook them at the same time. A simple green salad is all you need to make this a dinner.

This butternut squash recipe served beside a nut loaf would make a delicious vegan dinner.

Easy Holiday Side Dish Recipes

Whole Roasted Brussels Sprouts with Garlic
Shaved Brussels Sprouts Salad
The Best Stuffing Recipe Ever
Bourbon Maple Glazed Carrots with Pistachios
Mini Hasselback Potatoes with Roasted Garlic
Ginger Orange Cranberry Sauce

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4.88 stars (8 ratings)

Maple Roasted Butternut Squash Recipe

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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Maple Roasted Butternut Squash is the best side dish ever. It's easy to make, sweet, and delicious. Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner.

4 servings

Ingredients

▢ 4 cups diced butternut squash
▢ 1 tablespoon avocado oil (or another neutral-flavored oil)
▢ 1 tablespoon pure maple syrup
▢ ½ teaspoon cinnamon
▢ ½ teaspoon sea salt
▢ ¼ teaspoon cayenne
▢ ½ cup pecans
▢ ¼ cup dried cranberries

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well.
4 cups diced butternut squash, 1 tablespoon avocado oil, 1 tablespoon pure maple syrup, ½ teaspoon cinnamon, ½ teaspoon sea salt, ¼ teaspoon cayenne
Pour onto the baking sheet, making sure that the butternut squash is in a single layer.
Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize.
½ cup pecans, ¼ cup dried cranberries

Video

Notes

This recipe doubles easily. Make sure to use an 11×13″ baking sheet (or 2 small baking sheets) so the butternut squash is in a single layer.

If you have a sweet tooth you can drizzle a little extra maple syrup over the butternut squash after it comes out of the oven, as you see in the video.

To save time chopping, use 20 ounces of Mann's Fresh Vegetables Butternut Squash.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 218kcal (11%), Carbohydrates: 28g (9%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 297mg (13%), Potassium: 568mg (16%), Fiber: 5g (21%), Sugar: 12g (13%), Vitamin A: 15127IU (303%), Vitamin C: 30mg (36%), Calcium: 86mg (9%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.