Dairy Free/ Gluten-Free/ Vegetables/ Vegetarian & Vegan

Maple Roasted Butternut Squash

Easy and quick to prep, this maple roasted butternut squash is a great side for Thanksgiving and fall. Vegan, dairy-free and gluten-free.
Close up of cubes of roasted butternut squash with onions.

Last Updated on November 12, 2020 by Betty Davies

A delicious addition to any fall meal, this maple roasted butternut squash is perfectly sweet and savory. Roasted with sliced onions and thyme, the squash is tossed in maple syrup for a side dish perfect to serve with roasted meats. An excellent side for your Thanksgiving dinner.

Sprigs of thyme next to a plate of the roasted squash.

Thanksgiving will soon be upon us, so if you haven’t already started planning your menu, be sure to include this maple roasted butternut squash in your plans!

This vegetable side dish is full of flavor and texture. Onions and squash are roasted with thyme for a herby and earthy taste and then tossed it maple syrup for just a hint of sweetness. The leftovers taste pretty amazing too!

Be sure to serve this up with my roasted garlic mashed potatoes and wilted spinach!

Why you will love maple roasted butternut squash!

  • Easy: Just prep your squash and then let the oven do it’s job!
  • Simple ingredients: You only need four main ingredients to make this recipe.
  • Delicious! Seriously guys, we just couldn’t stop eating this squash! So straight forward but the results are super yummy!
  • Dietary info: This roasted squash is dairy-free, vegan and gluten-free.
Cubes of roasted squash with onions on a white plate.

Ingredients

  • Butternut Squash: A great source of fiber as well as vitamins A, C, E and B.
  • Salt and Pepper: For seasoning.
  • Thyme: Thyme works so well in this dish. Rosemary will work well too.
  • Oil: I used olive oil, but vegetable, canola or avocado will all work well.
  • Onion: I used a yellow onion, but you can use white. Slice it finely.
  • Maple Syrup: A great way to naturally add sweetness. Use a ‘real’ maple syrup for the best flavor.

How to make maple roasted butternut squash

Be sure to scroll down for the full recipe!

  • Peel and deseed the squash and cut into cubes (photo 1).
  • Toss the butternut squash cubes with oil, onion and seasonings (photo 2).
  • Spread on a baking sheet and roast (photo 3).
  • Toss the part roasted cubes in maple syrup, top with thyme sprigs and return to the oven until done (photo 4).
Four step by step photos to show how to make the recipe.

Recipe Variations

This recipe is pretty perfect as it is, but there are a few easy substitutes and variations you can make.

  • Swap the maple syrup for honey.
  • Use a teaspoon of dried thyme if you don’t have fresh.
  • Serve with cooked bacon pieces – they work so well with the sweetness of the maple syrup.

Frequently Asked Questions

How do you prepare butternut squash?

When you pick out your squash, try and get one with a fairly straight neck, as these are easier to peel.
– Cut the squash in half lengthways, it’s easier to handle this way.
– Place the squash, flat side down, on a shopping board.
– Use a vegetable peeler to remove the peel lengthways.
– Use a spoon to scoop out the seeds.
– Cut down the squash lengthways three times and then cut across to make cubes.

Can you roast butternut squash ahead of time?

If you are looking for a make ahead side dish for the holidays and Thanksgiving, this is a great option. You can prep the dish before roasting and keep the squash covered in the fridge until you are ready to roast.

Maple roasted butternut squash will keep well for 3 to 4 days in the fridge. To reheat, cover with foil and cook at 350f for 10 to 15 minutes until heated through.

What does butternut squash taste like?

Roasting really helps to bring out the natural flavors of the butternut squash. It’s mild in flavor and slightly nutty and sweet, similar to a sweet potato. The maple syrup and thyme in this recipe really enhance the flavors.

Serving Suggestions

This maple roasted butternut squash makes a great side to serve at Thanksgiving and the holidays, and is perfect with turkey, chicken, beef and pork.

If you have leftovers, these butternut squash cubes are great to add to salads and grain bowls.

Maple roasted butternut squash on a white plate with two forks.

Recipe Notes and Tips

  • Try to cut the squash as evenly as you can so that everything cooks at the same time in the oven.
  • Ensure the the squash cubes are coated all over with the oil so that they crisp all over.
  • Cooking time will vary depending on the size of your squash.

More vegetable side dishes

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Close up of cubes of roasted butternut squash with onions.

Maple Roasted Butternut Squash

Easy and quick to prep, this maple roasted butternut squash is a great side for Thanksgiving and fall. Vegan, dairy-free and gluten-free.
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 244kcal
Author: Betty Davies

Ingredients

  • 1 butternut squash
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 sprigs fresh thyme
  • 3 tablespoons oil
  • 1 onion (thinly sliced)
  • 4 tablespoons maple syrup

Instructions

  • Pre heat the oven to 425f / 220c.
  • Peel the butternut squash, cut in in half and remove the seeds.
  • Cut the squash into cubes and place in a large mixing bowl.
  • Add the salt, pepper, leaves from 5 thyme sprigs, oil and sliced onion. Toss to combine.
  • Spread evenly on a greased baking sheet and place in the oven for 30 minutes.
  • Remove the squash from the oven and pour over the maple syrup and place the remaining thyme sprigs on top.
  • Return to the oven for 10 minutes and serve.

Notes

  • Try to cut the squash as evenly as you can so that everything cooks at the same time in the oven.
  • Ensure the the squash cubes are coated all over with the oil so that they crisp all over.
  • Cooking time will vary depending on the size of your squash.

Nutrition

Calories: 244kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 745mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19991IU | Vitamin C: 43mg | Calcium: 123mg | Iron: 2mg

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