Maple Roasted Butternut Squash

a spoon of butternut squash cooked and cubed.

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4.94 from 15 votes

A sweet maple ginger roasted squash side that's vegan and gluten-free friendly!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 122kcal

Author Tracy

Equipment

3.5 quart casserole dish
vegetable peeler

Ingredients

1 1/2-2 lb butternut squash 5 cups or 1.5 lbs 1 inch cubes
1 tablespoon olive oil
1/3 cup maple syrup
1 teaspoon ground ginger
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried sage
1/2 teaspoon kosher salt

Instructions

Pre-heat oven to 400 degrees.
Peel and cut the butternut squash into 1-inch cubes and add to a large bowl.
In a small bowl or pyrex, whisk together olive oil, maple syrup, spices.
Pour over cubed squash and mix well. Use a spatula to be sure to get it all out of the bowl as the salt can settle at the bottom.
Add to a casserole or baking dish. Use at least a 3.5 quart dish so most of the squash is in a single layer.
Bake covered in foil for 25 minutes. Then remove from the oven, discard foil, give the squash a good mix to rotate the top of the squash cubes now into the maple syrup, and return to the oven to finish baking for 10 minutes.
Serve and enjoy!

Video

Notes

Storage

Fridge: Store in an airtight container in the fridge for up to 3-5 days.

Freezer: On a parchment paper line baking tray, add cooked squash (but not all of the liquid) and flash free for about 1-2 hours. Transfer to a freezer-safe container. To use, let it thaw in the refrigerator the night before reheating.

Prepare in Advance

This is a great dish to prepare everything in advance to then just assemble and bake when needed. Cube the squash and store it in an airtight container in the fridge for up to 3-5 days before cooking. Whisk together the maple syrup with seasonings and store in the fridge for up to 3-5 days.

Substitutions

Butternut Squash: This recipe is also great for some roasted pumpkin or acorn squash. You can also use frozen cubed butternut squash. No need to fully thaw, just be sure to break up the frozen clumps before mixing them with maple syrup and spices.

Olive Oil: Use your favorite neutral oil or butter.

Sage: You can also use minced fresh sage. Use 1 teaspoon of minced fresh to the 1/4 teaspoon of dried.

Nutrition