Maple Roasted Butternut Squash
Maple Roasted Butternut Squash is a simple Fall dish that is made coconut oil, maple syrup, cinnamon, and sprinkled with walnuts. The perfect cozy side dish that is so versatile!
Butternut Squash is truly one of the most versatile winter squashes. It can be made sweet or savory, and can be used in SO many different ways! You can roast it with maple syrup like we did with this recipe, put it in savory salads, on top of quinoa with cranberries for breakfast, use it in chili, or creamy risotto, the options are endless!
Butternut squash is a great winter vegetable to add to your rotation during the colder months because it is loaded with vitamin A and C, gut-healthy fiber, and gives you the nutrients you need to keep those winter sniffles away.
Ingredients for Maple Roasted Butternut Squash
- a large butternut squash
- coconut oil
- pure maple syrup
- flaky sea salt
- chopped walnuts
All of these ingredients come together to make the most deliciously sweet, soft, perfectly roasted butternut squash. The cinnamon adds warmth, the coconut oil and maple syrup give it a natural sweetness, and the walnuts add texture that we all love.
What to serve with butternut squash
You can serve this right on a platter in the middle of the table because it is so pretty. It would be perfect for your Thanksgiving menu because it is so versatile and packs a ton of flavor.
- with your Thanksgiving turkey
- if not Thanksgiving, then this perfect roasted chicken would be delicious
- you can serve it alongside this one pot turkey chili verde
- you can eat it for breakfast alongside eggs for a sweet and savory combo (I like to put runny fried eggs on top and let it get a little saucy)
- it can be the vegetable side to this Skillet Sausage & Cornbread Stuffing
Looking for more butternut squash recipes?
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Maple Roasted Butternut Squash
- 1 large butternut squash
- 3 tbsp pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp flaky sea salt
- 1/3 cup chopped walnuts
- Preheat the oven to 400 degrees. Prep the butternut squash by cutting it in half right above the wider part (the bulb). Cut the ends off, and then carefully cut the skin off using a sharp knife. You can also do this with a vegetable peeler, but sometimes the skin is a little too thick. Cut the bulb part in half, and use a spoon to scoop out the seeds and insides. Cut the whole thing in to half moon shapes, or any shape you want them to be. This could be in smaller cubes if you prefer bite size pieces.
- In a small bowl, whisk together the coconut oil, maple syrup, vanilla, salt, and cinnamon. Lay the squash out in an even layer on a large baking sheet. Pour the oil mixture all over the squash, and toss it together with your hands to make sure all of the pieces are coated.
- Roast at 400 degrees for 30-35 minutes (if your squash is in bigger pieces, see photos above). If you cut them into smaller cubes, the roasting time will be closer to 25-30 minutes.
- Add the walnuts for the last 5 minutes of the roasting time. If you have them in there from the beginning, they will burn.
- Once roasted, remove from the oven, transfer to a platter and enjoy!
This reminds me of a side I made last year that involved roasting acorn squash with maple syrup and spices. It was outrageously good. I’ll have to try it with butternut next time!
Oh now I have to try it with acorn squash! 🙂
I feel like everything I’ve made these days incorporate maple and cinnamon 🙂 This sounds absolutely delicious!
Haha, me too! I can’t get enough maple lately!