Description
Enjoy this simple and sweet roasted butternut squash recipe with a maple twist, perfect for autumn evenings. It’s a healthy and versatile side dish that’s easy to prepare.
Ingredients
- 2 small Butternut Squash (about 2.5 pounds total)
- 4 Tbsp Butter, melted
- 3 Tbsp Maple Syrup
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 2 Tbsp Fresh Thyme Leaves (or 1 tsp dried thyme)
Instructions
- Preheat your oven to 400°F (204°C).
- Clean the butternut squash by rinsing it under water with a splash of vinegar.
- Peel the squash using a sharp knife or vegetable peeler.
- Cut the squash in half lengthwise and scoop out the seeds.
- Dice the squash into uniform cubes of about 1-1.5 inches.
- Place the cubed squash on a baking sheet.
- Drizzle generously with melted butter and maple syrup.
- Season the squash with sea salt, ground black pepper, and fresh thyme leaves.
- Toss well to coat evenly.
- Roast in the oven for 45-50 minutes, shaking the pan halfway through.
Notes
- For a touch of heat, sprinkle in a pinch of cayenne pepper before roasting.
- Watch the roasting time to ensure even cooking.
- This recipe is great for meal prep. Seasoned squash can be stored in the refrigerator for up to 24 hours before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 1 g
- Cholesterol: 15 mg