Glazed Butternut Squash
Experience the cozy, caramelized perfection of Glazed Butternut Squash, a simple yet elegant side dish that’s destined to steal the spotlight at any meal. This delightful recipe combines sweet maple syrup, a hint of warm cinnamon and nutmeg, and a touch of savory rosemary, creating a balanced flavor profile that pairs beautifully with roasted squash cubes. Roasted until golden and tender, the squash becomes irresistibly glazed with a buttery finish for a melt-in-your-mouth texture. With just 15 minutes of prep and a blend of pantry-friendly ingredients, this dish is as easy to make as it is stunning to serve. Whether for festive holiday dinners or weekday meals, this roasted butternut squash is sure to become a seasonal favorite. Perfectly optimized for fall flavors, warmth, and family gatherings – it’s a must-try recipe!
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Recipe Information
Ingredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh rosemary
- 1 tablespoon unsalted butter
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the squash into 1-inch cubes for even roasting.
Place the squash cubes into a large mixing bowl, and drizzle with olive oil. Toss to coat the squash evenly.
In a small bowl, whisk together the maple syrup, brown sugar, ground cinnamon, ground nutmeg, salt, and black pepper.
Pour the maple syrup mixture over the squash cubes and toss again until the squash is evenly coated.
Spread the squash in a single layer on the prepared baking sheet, ensuring none of the pieces overlap.
Roast the squash in the oven for 30 minutes, turning the pieces halfway through cooking for even caramelization.
After 30 minutes, remove the baking sheet from the oven. Dot the roasted squash with small pieces of unsalted butter and sprinkle fresh rosemary over the top.
Return the squash to the oven and roast for an additional 10 minutes, or until the edges are golden and the squash is fork-tender.
Remove from the oven and transfer the glazed squash to a serving dish. Serve warm and enjoy!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 75.4 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3896 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
