Roasted butternut squash is the perfect combination of sweet & savory baked into a caramelized side dish.
An Easy Side Dish
Roasted butternut squash is an easy side dish that needs few ingredients. Prep is quick and there is no need to peel the squash first. Slice and serve or scoop it out for a hearty side dish.
Ingredients for Roasted Butternut Squash
Butternut Squash – Butternut squash is sweet and mild. For this recipe, you’ll need to cut it in half lengthwise. You can substitute other types of winter squash but the cooking time will change. Maple Syrup – Maple syrup adds sweetness and helps to caramelize the roasted squash. Replace the syrup with brown sugar or honey. Spices – I love warm spices with butternut squash including cinnamon and ginger. You can replace it with pumpkin pie spice.
Variations
You can add optional toppings to this roasted squash.
Nuts – toasted chopped or candied pecans or walnuts Bacon – bacon bits can be sprinkled on top during the last 10 minutes of cooking. Herbs – butternut squash pairs well with sage or rosemary, add a little bit to the glaze if you’d like. Cranberry sauce – in some cranberry sauce into the glaze.
How to Make Roasted Butternut Squash
Got Leftovers?
You can eat this butternut squash recipe as a side dish or use it to add to other recipes. Leftovers are a great cubed and added to chili or hearty soups! Poke a few holes around the butternut squash and microwave it for 2-3 minutes to soften the skin. Cut it top to bottom with a sharp knife. Keep leftover maple-roasted butternut squash in a covered container in the refrigerator for up to 5 days. Reheat portions on the stovetop or in the microwave. Did your family love this Maple Roasted Butternut Squash? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
