dairy free sides

Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Maple Roasted Butternut Squash

butternut squash (peeled and diced 3/4-inch)

olive oil or coconut oil

tbsp maple syrup

kosher salt and black pepper

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Preheat the oven to 400°F.

In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.

Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

This was delicious!  I added carrots since they are sweet, too, and it was amazing!  Thx for the recipe!

Loved the taste of this because anything with maple syrup is great. The microwave peeling method didn't work that well on my small butternut squash. I did 2 minutes and the neck part was already cooking as was the outer layer but the peel was no easier to get off. It's one reason I avoid acorn squash. Other than that, simple and very good.

Covering the squash with foil will keep it from getting a nice golden caramelized crust as will putting it in a dish rather than a cookie sheet. 

Hey Gina, when I click on the personal points button, it brings up Crock Pot Maple Dijon Drumsticks. 

Love the recipe and make it all the time with sweet potatoes also.

Making this for the third time...new family favorite!

Yummy! We're making it again for Thanksgiving.

Wow! Just made this for dinner... and for the last 15 min that is was to be cooked unfoiled, I put a piece of seasoned salmon filet in the pan and voila, 1 pan dinner served! I did replace the syrup w Manuka honey, delish!

This recipe is great despite my having to use ingredients on hand.  I had butternut squash from our garden in the freezer.  Also, my husband is a beekeeper and we always use that in place of maple syrup.

I found that the squash got really soft as it was roasting, so next time I will wait until our garden is giving us squash.  Fortunately, I will simply mash the leftovers and enjoy them.

Initially I thought, "What a disaster."  Then I remembered that, "In the kitchen there are no disasters, only discoveries".

I've been wanting to up my veggie game, and this sounded easy and delicious. I haven't had much experience with butternut squash, but I've enjoyed what I've had. So I figured I've give this a shot since some pre-cut squash was on sale. I mixed everything together in the baking dish itself to cut down on mess. The combination of salt and pepper with maple syrup concerned me, but I trusted you! And it turned out great! Everything worked together to make something almost like dessert. This encourages me to keep trying the squash for sure. Thank you!

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Maple Roasted Butternut Squash

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Maple Roasted Butternut Squash

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