Sweet but Savory Butternut Squash
Transform your fall table with this irresistible Sweet but Savory Butternut Squash recipe, a perfect balance of rich flavor and seasonal charm. Tender, caramelized cubes of roasted butternut squash are coated in a heavenly blend of olive oil, maple syrup, fresh rosemary, thyme, and warm cinnamon, creating a side dish that’s sweet, savory, and subtly spiced. Garnished with vibrant pomegranate seeds and a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 50 minutes, it’s an easy-to-make, crowd-pleasing addition to any festive spread or weeknight dinner. Serve it warm as a stand-alone side or use it to elevate your favorite salads and grain bowls. Perfect for lovers of healthy, seasonal cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon (minced) fresh rosemary
- 1 teaspoon (minced) fresh thyme
- 0.5 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon (optional) butter
- 0.25 cup (optional, for garnish) pomegranate seeds
- 1 tablespoon (optional, for garnish) chopped parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes to ensure even cooking.
In a large mixing bowl, combine the olive oil, maple syrup, minced rosemary, minced thyme, ground cinnamon, kosher salt, and black pepper. Whisk everything together to create the seasoning mixture.
Add the butternut squash cubes to the bowl and toss thoroughly to coat the squash evenly with the seasoning and oil.
Transfer the seasoned squash cubes to the prepared baking sheet, spreading them out into a single layer to ensure they roast evenly.
Roast the squash in the oven for 25-30 minutes, flipping the cubes halfway through, until the edges caramelize and the squash is fork-tender.
If using the optional butter, melt it in a small saucepan or microwave during the last few minutes of roasting. Drizzle the melted butter over the cooked squash for extra richness.
Remove the squash from the oven and let it cool slightly. If desired, garnish with pomegranate seeds and chopped parsley for a burst of color and added freshness.
Serve warm as a side dish or over a bed of greens for a light meal. Enjoy your Sweet but Savory Butternut Squash!
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 32.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2082 mg | 44% | |
*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.
