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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.
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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


  • 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


  • 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.


  • 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.


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