Roasted Butternut Squash with Maple Glaze
A delicious simple side dish that pairs well with meats. This roasted butternut squash with maple glaze has just a bit of sweetness that enhances the squash flavor.
I love roasting squash in the fall, it pairs well with many meats as a side dish. If I’m feeling a bit fancy I make this, by just adding a bit of maple syrup and some fresh thyme the flavors change slightly and for the better in my opinion. It’s such a simple side dish I make it often and I think would go really well on a holiday table.
Why You'll Love This Dish
- It’s easy to make, using simple ingredients
- Kid friendly
- Pairs well with meats as a side dish
Ingredients
Butternut Squash – A 3 lb squash is what you need, to save time buy it pre-cut.
Olive Oil – I use a light olive oil when roasting
Salt – Use regular table salt
Pepper
Maple Syrup – Make sure it’s pure maple syrupÂ
Fresh Thyme – Can sub in dried but fresh is better
Instructions
- Pre-heat the oven to 400°F.
- Place parchment paper on two separate baking sheets. The parchment will prevent sticking to the baking sheet.
- Peel, cut and remove the seeds of the butternut squash and place into a large bowl, or alternatively place the pre-cut pieces into a large bowl.
- Sprinkle the squash with the salt and pepper, then add the maple syrup and thyme sprigs. Mix together.
- Pour the squash evenly onto the two baking sheets and spread them out.
- Roast for 30 minutes then flip them, adding a bit more oil if it seems dry.
- Roast an additional 10 minutes or until squash is fork tender.
Butternut Squash with Maple Glaze
Materials
- 3 lbs Butternut squash, cubbed buy precut to save time
- 5 tbsp Olive Oil
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 4-5 tbsp Maple Syrup
- 4 sprigs Thyme, fresh
Instructions
- Pre-heat oven to 400℉.
- Place parchment paper onto two baking sheets.
- Add the butternut squash to a large bowl, then add the salt, black pepper, maple syrup, and fresh thyme. Mix it all together.
- Spread the butternut squash evenly on the two baking sheets.
- Bake for 30 minutes then flip them and bake for an additional 10 minutes or until the squash is fork tender. If the squash seems a bit dry you can add a bit more olive oil when you flip them.
Notes
Nutrition
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