Maple Roasted Butternut Squash (2024)

When I make this maple roasted butternut squash for dinner, it steals the show. There's just something about all these warm flavors mingling together with sweet maple syrup and cozy root vegetables.

It doesn't matter what I serve this with, my family always goes back for seconds. Spiked with cinnamon, this roasted butternut squash with maple syrup is all things cozy, so I like to serve it with a warm, feel-good main like my cranberry roasted chicken, some baked pork chops, or with bourbon steak. It also works well with pecan crusted salmon with maple glaze, too.

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

I love that it's super easy to make: just line a baking sheet with parchment paper, toss the butternut squash on in a single layer, top with the maple syrup and some warming spices, pop it in the oven, and add some pecans and cranberries halfway through, and you're done. Easy!

This is why you should serve up some maple roasted butternut squash, pronto:

• Maple roasted butternut squash tastes like a celebration of the season! Using autumn's finest squash and a sprinkle of cinnamon echoes everything our cozy fall and winter dreams are made of.
• Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner!
• It's unsuspecting: when you hear roasted squash, you probably don't think of ingredients like cinnamon and maple syrup. It's a pleasant surprise that'll impress your family and guests. Even the kids will love these sweet veggies!
• The texture is as good as the flavor – the roasted squash becomes tender, and the pecans add a contrasting crunch!
• It takes just five minutes of prep-time! It's also gluten-free, vegan, and paleo, making it an easy choice to serve to a crowd.

Additional accompaniments:

While I love the recipe as written, it's really versatile and you can definitely play with the veggies to create your own dish. Brussels sprouts work well with these flavors, but you can add carrots, broccoli, or whatever else is in the fridge. Keep the texture of the vegetable in mind – harder vegetables should go in at the start of the cooking process, and softer ones can go in half way as they won't need as much time to cook through. Apples are a nice touch, too! You can also top off your maple roasted butternut squash with complementary flavors, like black pepper, garlic, sage leaves, or pumpkin seeds.

Get ready for the side dish to steal the show at Thanksgiving and Christmas, or elevate a cozy weeknight meal!