This maple roasted butternut squash is drizzled with a to-die-for rosemary and maple-infused brown butter and sprinkled with flaky sea salt for a delectably savory-sweet fall side dish.
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“Second time I’ve made this dish in a month. The brown butter with the rosemary and maple syrup really elevate the squash. Love it!” -Maria, FoodieCrush reader
You’ll Never Go Back to Plain Roasted Squash After Tasting This!
Butternut squash is one of the most versatile veggies you can cook. Diced, whole, or mashed, it’s delicious in every way and cozy dishes like my harvest squash and ricotta stuffed shells, beef and butternut squash enchiladas, and curry lentil soup with butternut squash and greens in heavy rotation.
This simple fall side dish elevates standard roasted butternut squash cubes with maple browned butter. It’s supremely simple to make, and roasting the nutty squash draws out its natural sugars to maximize its sweetness, and it caramelizes beautifully in the oven.
When tossed in maple syrup, browned butter, and fresh rosemary, the squash tastes far more complex than it is. Together, it’s a sublime flavor combo that’s a total winner.
Enjoy!
The Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Butternut squash — When roasting butternut squash in cubes as in this recipe, I like to peel the squash first. The skin is technically edible but you wouldn’t want to eat it because it’s fairly tough.
- Extra-virgin olive oil — My go-to oil for roasting any vegetable.
- Butter — Brown it for a rich, sweet, nutty flavor to the squash.
- Maple syrup — I prefer the darker grade for its pure, rich flavor.
- Fresh rosemary — Thyme is another good herb for seasoning butternut squash.
- Flaky sea salt — I like to hit the squash with some flaky salt after it comes out of the oven for an extra boost of flavor and subtle crunch.
How to Make Maple Roasted Butternut Squash
- Trim, peel, and cube the squash. You can use a sturdy vegetable peeler to peel the squash, or you can carefully work a sharp knife around the edges of the squash after slicing it into half moons.
Heidi’s Tip: If peeling and cubing an entire squash isn’t in the cards for you, buy a bag of pre-cubed squash from the grocery store.
- Oil and season. Add the squash to a large sheet pan, along with some olive oil, salt, and freshly ground black pepper. Use your hands to toss well.
- Roast and caramelize. Cubed butternut squash roasts pretty quickly in a 425°F oven. All you need is about 15 minutes.
- Make the maple browned butter. Melt your butter and cook until browned and nutty, scraping the browned bits from the bottom of the pan. Add the minced rosemary, then whisk in the maple syrup. If you’ve never browned butter before, I have a whole guide that walks you through the process.
- Toss it all together. Add the roasted butternut squash to the skillet and toss to coat. Serve with flaky salt and more freshly ground black pepper to taste.
What to Serve with Roasted Butternut Squash
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Maple Roasted Butternut Squash
Ingredients
- 2 pounds butternut squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons fresh rosemary , minced
- 2 tablespoons pure maple syrup
- Flaky sea salt , for serving
Instructions
- Preheat the oven to 425°F.
- Trim, peel, and cube the squash. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated and arranged in an even layer.2 pounds butternut squash, 2 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Roast. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. During the last few minutes of roasting, brown your butter.
- Make the maple brown butter. Melt the butter over medium heat in a skillet, stirring occasionally. Once the butter starts to smell nutty and the foam subsides, use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the rosemary, stir, then whisk in the maple syrup.2 tablespoons butter, 2 tablespoons fresh rosemary , 2 tablespoons pure maple syrup
- Toss to combine. Add the butternut squash to the browned butter and toss to coat. Sprinkle with flaky sea salt and more fresh ground black pepper to taste.Flaky sea salt
Nutrition
More Side Dishes to Make with Butternut Squash
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Maria
Second time I’ve made this dish in a month. The brown butter with the rosemary and maple syrup really elevate the squash. Love it!
Thanks Maria, so glad you love it!
Holly
This sounds like a wonderful side for Thanksgiving dinner! Don’t see why i can’t do it early. Roast the squash and make the sauce storing them separately. Heat the squash in a stovetop fry pan and add the sauce right before dinner!
Hayley
Thanks, Holly, it really is so delish! And yes, you can def do this ahead of time. Enjoy and have a great Thanksgiving!