Tender butternut squash is wrapped in a blanket of maple syrup and roasted to perfection with a sprinkle of cinnamon, crunchy toasted pecans, and tart cranberries. This maple roasted butternut squash is warm and wintery and has a perfect balance of sweet and savory flavors!
When I make this maple roasted butternut squash for dinner, it steals the show. There’s just something about all these warm flavors mingling together with sweet maple syrup and cozy root vegetables.
It doesn’t matter what I serve this with; my family always goes back for seconds. Spiked with cinnamon, this roasted butternut squash with maple syrup is all things cozy, so I like to serve it with a warm, feel-good main like my cranberry roasted chicken , some baked pork chops , or with bourbon steak . It also works well with pecan crusted salmon with maple glaze , too.
This butternut squash recipe served beside a nut loaf would make a delicious vegan dinner!
I love that it’s super easy to make: just line a baking sheet with parchment paper, toss the butternut squash on in a single layer, top with the maple syrup and some warming spices, pop it in the oven, and add some pecans and cranberries halfway through, and you’re done. Easy!
Why you’ll love this maple roasted butternut squash recipe
- Maple roasted butternut squash tastes like a celebration of the season! Using autumn’s finest squash and a sprinkle of cinnamon echoes everything our cozy fall and winter dreams are made of.
- Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner!
- It’s unsuspecting: when you hear roasted squash, you probably don’t think of ingredients like cinnamon and maple syrup. It’s a pleasant surprise that’ll impress your family and guests. Even the kids will love these sweet veggies!
- The texture is as good as the flavor – the roasted squash becomes tender, and the pecans add a contrasting crunch!
Watch how to make this recipe
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Can I use other types of squash?
You can! We made this recipe with butternut squash in mind, but the flavors will work with other squashes, like acorn squash. You can either make it with a whole butternut squash or use a few varieties of squash.
Can I adjust the spice level for this roasted butternut squash recipe?
Sure! Use less cayenne for a milder dish and more if you like a kick!
How do I store leftovers?
Leftover maple roasted butternut squash can be stored in the refrigerator in an airtight container for up to 3-4 days. The pecans will soften in the fridge over time, so you can store them separately at room temperature and sprinkle them on at serving.
More roasted vegetables
Roasted Root Vegetables with Maple Vanilla Butter
Roasted Radishes with Miso Butter
Roasted Harissa Eggplant
Easy Roasted Asparagus (+ tips and flavor variations)
Maple Roasted Butternut Squash with Cranberries and Pecans
Ingredients
- 4 cups diced butternut squash
- 1 tablespoon avocado oil , or another neutral-flavored oil
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- ½ cup pecans
- ¼ cup dried cranberries
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well. 4 cups diced butternut squash, 1 tablespoon avocado oil, 1 tablespoon pure maple syrup, ½ teaspoon cinnamon, ½ teaspoon sea salt, ¼ teaspoon cayenne
- Pour onto the baking sheet, making sure that the butternut squash is in a single layer.
- Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize. ½ cup pecans, ¼ cup dried cranberries
Notes
https://www.theendlessmeal.com/maple-roasted-butternut-squash/
