Maple-Roasted Butternut Squash with Fresh Rosemary Recipe
This Roasted Butternut Squash recipe features tender, caramelized cubes of squash seasoned with cinnamon, rosemary, and a touch of maple syrup, making a warm and comforting side dish perfect for any meal. The squash is oven-roasted to bring out its natural sweetness and enhanced by fragrant herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
Seasoning and Topping
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons pure maple syrup
- 1 ¾ teaspoons kosher salt (do not use table salt)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
Instructions
- Prepare the Oven and Baking Sheets: Position racks in the upper and lower thirds of your oven and preheat it to 400 degrees F. Generously coat two baking sheets with nonstick spray to prevent sticking.
- Season the Squash: Place the squash cubes in a large bowl. Drizzle with olive oil and maple syrup, then sprinkle kosher salt, cinnamon, and pepper over the cubes. Toss well to evenly coat the squash with all seasonings. Divide the cubes between the two prepared baking sheets, spreading them in a single layer without overlapping, and discard any excess liquid left in the bowl.
- Roast the Squash: Place the baking sheets on the upper and lower oven racks. Bake for 15 minutes, then remove the trays. Use a spatula to turn the cubes, ensuring even roasting, and switch the positions of the pans between racks. Return to the oven and bake for an additional 10 to 15 minutes until the squash is tender and caramelized.
- Add Rosemary and Serve: Remove the squash from the oven and sprinkle the chopped fresh rosemary over the top. Serve the roasted butternut squash warm as a flavorful side dish.
Notes
- Make Ahead: Dice the butternut squash 1 day in advance and store in an airtight container in the refrigerator until ready to roast.
- Storage: Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Reheating: Reheat gently using a skillet on low heat, in the oven at 350 degrees F, or in the microwave. Oven or skillet reheating preserves the best texture.
- Freezing: Freeze cooked squash in a single layer on baking sheets before transferring to an airtight freezer-safe container. Keep frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that frozen roasted squash may have a softer texture after thawing.
