This roasted butternut squash is drizzled with a to-die-for maple syrup-flavored brown butter with fresh rosemary, and sprinkled with flaky sea salt for a delectably savory-sweet fall side dish.
Butternut squash is one of the most versatile veggies you can make. Diced, whole, creamed, 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 roasted butternut squash with maple browned butter is supremely simple to make where 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 and 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.
What’s in This Roasted Butternut Squash
You only need 5 ingredients (not including olive oil, salt, or pepper) to make this roasted butternut squash.
- Butternut squash (2-4 pounds)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 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
- Flaky sea salt
How to Make This Butternut Squash
Trim, peel, and cube. Lay your butternut squash squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
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. Roast your squash in a 425°F oven for 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.
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.
Do You Peel Butternut Squash Before Cooking
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 tougher than acorn squash. Make sure you peel before cutting into cubes.
How Long Does it Take for Butternut Squash to Soften in The Oven
Cubed butternut squash roasts pretty quickly in a 425°F oven. All you need is about 15 minutes.
What to Serve with This Butternut Squash
- Juicy Roast Chicken
- Kale Salad with Parmesan and Pine Nuts
- Creamed Spinach
- Herb Butter Rotisserie Turkey
- The Best Mashed Potatoes
- Sautéed Brussel Sprouts with Pancetta
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.
Roasted Butternut Squash with Maple Browned Butter
- 1 2 pound 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 maple syrup
- Flaky sea salt , for serving
- Preheat the oven to 425°F.
- Lay your butternut squash 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, arranging in an even layer.
- 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.
- 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. 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.
More Butternut Squash Recipes to Try
- Beef Stew with Butternut Squash
- Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
- Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
- Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
- Miso Roasted Butternut Squash
- Whole Roasted Butternut Squash with Browned Butter, Sage, and Parmesan
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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!
Thanks Maria, so glad you love it!
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!
Thanks, Holly, it really is so delish! And yes, you can def do this ahead of time. Enjoy and have a great Thanksgiving!