Oven Roasted Butternut Squash Recipe

Two halves of a roasted butternut squash are placed side by side on a dark baking sheet, showing browned edges and slightly caramelized surfaces.

Oven Roasted Butternut Squash Recipe

This roasted butternut squash recipe is the perfect side dish for any fall or holiday dinners. Roasting brings out the natural sweetness of the squash then simple ingredients of cinnamon and maple syrup add such cozy flavors.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 42

Total Time 47

Servings servings

Calories 107kcal

Author Sherri Hagymas

Ingredients

1 medium butternut squash
1 teaspoon butter
1 tablespoon maple syrup
½ teaspoon ground cinnamon

Instructions

Preheat your oven to 400° F.
Carefully cut the butternut squash down the middle with a sharp knife lengthwise.
1 medium butternut squash
Scoop out the seeds and the pulp with a spoon and place the halves on a large baking sheet with the cut side up.
Rub the flesh of each side with ½ teaspoon of butter, coconut oil or olive oil.
1 teaspoon butter
Bake for 45 - 60 minutes, until caramelized around the edges easily pierced with a fork. (time will vary based on the size of your squash).
Remove from oven and sprinkle with a little cinnamon and 1 tablespoon of maple syrup on each half.
1 tablespoon maple syrup, ½ teaspoon ground cinnamon

Notes

Although I don't, feel free to peel the squash with a standard vegetable peeler or Y peeler then roasting. You can also cut the peeled squash into cubes (about 1-inch thick) and roast the cubes tossed in melted butter or oil in a single layer on a sheet pan at 400°F for 25–30 minutes. I would stir them halfway through for even cooking.

Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Scoop out the cooked, cooled flesh, mash it slightly, and freeze in airtight containers for up to 2 months.

Reheating: Microwave on a microwave safe plate for 1 minute or on a baking sheet in a 350° F oven for 10-15 minutes until heated through.

Nutrition