Sweet and Spiced Roasted Butternut Squash with Maple and Rosemary Recipe
This roasted butternut squash recipe features tender, caramelized cubes of squash coated with a fragrant blend of olive oil, maple syrup, cinnamon, and rosemary. Perfect as a savory-sweet side dish, it combines simple ingredients to deliver rich fall flavors with a delightful texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butternut Squash Mixture
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Prepare the Oven and Baking Sheets: Position racks in the upper and lower thirds of your oven, then preheat the oven to 400 degrees F (204 degrees C). Generously coat two baking sheets with nonstick spray to prevent sticking and facilitate even roasting.
- Season the Butternut Squash: Place the cubed squash in a large bowl. Drizzle with the extra-virgin olive oil and pure maple syrup. Sprinkle the kosher salt, ground cinnamon, and ground black pepper over the squash. Toss thoroughly to ensure all cubes are evenly coated. Divide the squash between the two prepared baking sheets in a single layer, ensuring the cubes do not overlap. Discard any excess liquid that may pool at the bottom of the bowl for optimal roasting.
- Initial Roasting: Place the baking sheets in the preheated oven, one on the upper rack and one on the lower rack. Roast for 15 minutes to begin caramelization and tenderizing.
- Turn and Swap Pans: Carefully remove both pans from the oven. Using a spatula, turn the squash cubes gently to promote even roasting. Swap the positions of the pans—move the upper pan to the lower rack and the lower pan to the upper rack. Return them to the oven to continue roasting.
- Continue Roasting: Roast for an additional 10 to 15 minutes until the squash is tender and nicely browned. Check tenderness by piercing a cube with a fork; it should slide in easily but still hold its shape.
- Finish and Serve: Remove the baking sheets from the oven. Sprinkle the chopped fresh rosemary evenly over the hot butternut squash. Give a final gentle toss if desired to distribute the herb. Serve warm as a delicious side dish.
Notes
- For easier peeling and cubing, cut the squash in half lengthwise before removing seeds and peel with a vegetable peeler.
- If you prefer a sweeter finish, increase the maple syrup slightly or drizzle some on right before serving.
- Fresh rosemary can be substituted with dried rosemary; use about 1 teaspoon if dried.
- This dish can be prepared in advance and reheated gently in the oven or microwave.
- To add a crunchy texture, sprinkle toasted pumpkin seeds or walnuts on top before serving.