Maple Squash
Transform your fall table with this irresistibly caramelized Maple Squash recipe, a perfect blend of sweet, savory, and aromatic flavors. Roasted butternut squash is elevated with a luscious drizzle of pure maple syrup, hints of warm cinnamon and nutmeg, and a touch of sea salt for balance. With just 15 minutes of prep and a simple roast in the oven, this side dish boasts tender, golden cubes that pair beautifully with holiday mains or seasonal salads. Optional fresh thyme adds a fragrant, earthy finish, making this dish as stunning as it is delicious. Perfect for cozy dinners or festive gatherings, Maple Squash is your go-to for easy, wholesome comfort food.
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Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon (optional) fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Peel the butternut squash, then cut it in half lengthwise. Scoop out the seeds and discard them (or save them for roasting). Cut the squash into 1-inch cubes.
Place the squash cubes in a large mixing bowl. Drizzle with olive oil and maple syrup.
Sprinkle the cinnamon, nutmeg, sea salt, and black pepper over the squash. Toss everything together until the squash is evenly coated.
Spread the squash evenly onto the prepared baking sheet, making sure the pieces are in a single layer to ensure even roasting.
Roast the squash for 20 minutes. Remove the baking sheet from the oven and use a spatula to flip the pieces over. Return the squash to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.
If using fresh thyme leaves, sprinkle them over the roasted squash before serving for a fragrant, earthy garnish.
Serve the maple squash warm as a side dish or enjoy it as a main ingredient in grain bowls or salads.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 670 mg | 14% | |
*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.
