Maple Roasted Butternut Squash
This Maple Roasted Butternut Squash is my favorite way to bring fall flavors to the table. The edges get golden and crisp, while the inside stays soft and creamy. It’s one of those dishes that disappears fast every time and works great for Thanksgiving.
Servings: 8 servings
Calories:
Ingredients
For the Butternut Squash:
- 1 butternut squash large, about 4 pound peeled, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1½ teaspoon kosher salt
- ½ teaspoon smoked paprika
For the Browned Butter Herb Drizzle:
- 2 tablespoons unsalted butter melted
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 teaspoon fresh sage chopped or ½ teaspoon dried sage
- 1 teaspoon apple cider vinegar or use lemon juice
For the Garnishes:
- pecans toasted, or walnuts
- goat cheese crumbled
- dried cranberries
- pomegranate arils
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them.
- Slice each squash into ¼ inch slices, but NOT all the way through, take your time to avoid that (read notes below).
- Transfer each butternut squash, sliced side up, onto the prepared baking sheet.
- In a small bowl whisk together the olive oil, maple syrup, salt and smoked paprika and brush them with the mixture on all sides and between slices.
- While the squash roasts, make the brown butter herb drizzle. In a small saucepan, melt the butter over medium heat.
- Swirl occasionally, the butter will foam, then turn golden brown with a nutty aroma, this will take about 2-3 minutes. Remove from heat immediately.
- Stir in thyme, sage, and apple cider vinegar.
- Once squash is fully cooked, add to a serving platter.
- Spoon on the brown butter herb drizzle. Garnish with toasted nuts, goat cheese, dried cranberries and pomegranate arils if desired.
Notes
- Cut carefully. Use a sharp knife and steady pressure when slicing the squash so the cuts stay even without going all the way through.
- Use a guide to help you cut the butternut squash. You can place each butternut squash between two wooden spoons or chopsticks to help guide you with how far down to cut.
- Brush between slices. Make sure the maple mixture gets into every cut for even flavor and caramelization.
- Roast on high heat. A 425°F oven helps the edges crisp while keeping the inside tender and sweet.
- Check for doneness. The squash should be fork-tender and golden brown before removing it from the oven.
- Brown the butter slowly. Watch closely once it starts foaming—it can go from golden to burnt quickly.
- Add the vinegar last. Stir it into the brown butter off the heat to keep the flavor bright and balanced.
- Garnish right before serving. Add nuts, cheese, and fruit at the end so they stay crisp and fresh.
- Make it ahead. Roast the squash a few hours early, then reheat at 350°F for 10–15 minutes before drizzling with the butter sauce.