Roasted Butternut Squash with Maple Butter and Brown Sugar Recipe
This simple yet flavorful recipe for Roasted Butternut Squash with Brown Sugar combines the natural sweetness of the squash with warm spices and a touch of maple butter to create a comforting side dish perfect for fall and winter meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Seasoning
- 1 medium butternut squash (about 2 pounds or 1/2 kilogram), peeled, seeded, and cut into half moons
- 4 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 3/4 - 1 teaspoon kosher salt
- 1/8 - 1/4 teaspoon ground cloves (optional)
- 1/8 - 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Maple Butter Topping
- 2 tablespoons unsalted butter
- 1 - 2 tablespoons maple syrup
- 1/4 - 1/2 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon kosher salt
Instructions
- Preheat and Prepare Squash: Preheat your oven to 425°F (220°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and slice the halves into half-moon shapes. Arrange the squash pieces evenly on a parchment-lined baking sheet.
- Make the Seasoning Mixture: In a small bowl, whisk together the olive oil, brown sugar, kosher salt, ground cinnamon, and optional ground cloves and cayenne pepper. Drizzle this mixture over the squash pieces on the baking sheet to ensure even coating.
- Toss and Add Thyme: Toss the squash pieces gently to coat them evenly with the seasoned oil. Spread them out in a single, even layer. Sprinkle fresh thyme over the top of the squash pieces to infuse them with herby flavor.
- Roast the Squash: Roast the squash in the preheated oven for 35 to 40 minutes, turning or tossing once halfway through, until the squash is tender and easily pierced with a fork.
- Prepare Maple Butter Topping: A few minutes before the squash finishes roasting, melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in maple syrup, ground cinnamon, and kosher salt. Adjust to taste for a sweet, spiced topping.
- Finish and Serve: When the squash is done, remove it from the oven and drizzle the maple butter mixture over the top. Garnish with additional fresh thyme, a pinch of cinnamon, flaky salt, or extra brown sugar if desired. Serve warm.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze the squash pieces in a single layer on a parchment-lined tray for 2-3 hours, then transfer to a freezer-safe bag for up to 3 months. Reheat gently in the oven, microwave, or air fryer to maintain texture and flavor.
Notes
- Adjust spices like cloves, cayenne, and cinnamon to your taste preference.
- Use fresh thyme for a pronounced herbal flavor, or dried thyme as a substitute.
- Maple butter topping is optional but adds a rich sweetness that complements the roasted squash.
- For a vegan version, substitute butter with vegan margarine or coconut oil.
- Ensure squash pieces are in a single layer to promote even roasting and caramelization.
- Leftover squash can be used in soups, salads, or as a wholesome side to other dishes.
