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Best Roasted Butternut Squash with Maple Brown Butter

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This roasted butternut squash with maple brown butter is a perfect fall side dish. It’s quick, easy, and packed with flavor, making it ideal for gatherings and holiday tables.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder (optional)
  • 4 tablespoons unsalted butter (½ stick)
  • 3 tablespoons pure maple syrup
  • 6–8 fresh sage leaves (optional)
  • ⅛ teaspoon cinnamon
  • Flaky sea salt for finishing
  • ¼ cup toasted pecans or walnuts, chopped (optional)
  • 2 tablespoons dried cranberries (optional)
  • 1 tablespoon fresh parsley or thyme, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the butternut squash: Using a sharp vegetable peeler, remove the skin completely. Cut off the top and bottom ends, then slice the squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Cut the squash into 1-inch cubes, making them as uniform as possible.
  3. In a large mixing bowl, combine the cubed squash, olive oil, salt, pepper, and garlic powder (if using). Toss well until every piece is evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not touching or overlapping.
  5. Roast for 25 minutes. Remove the sheet, flip each piece using a spatula, and return to the oven. Roast for another 5-10 minutes, until the squash is tender when pierced with a fork and the edges are golden brown and caramelized.
  6. While the squash roasts, make the maple brown butter: Place the unsalted butter in a small saucepan over medium heat. Melt the butter, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and brown specks will form at the bottom. This takes about 3-5 minutes. When it smells nutty and looks golden brown, remove from heat immediately. If using sage, add the leaves during the last 30 seconds of browning.
  7. Stir the maple syrup and cinnamon into the browned butter. Whisk until smooth and well combined. Set aside.
  8. Transfer the roasted squash to a serving platter. Drizzle the maple brown butter over the top. Sprinkle with flaky sea salt and any optional garnishes. Serve immediately.

Notes

For the best texture, ensure squash cubes are uniform in size. Don’t skip flipping the squash halfway through roasting. Watch the brown butter closely to prevent burning. The dish can be prepped up to 24 hours in advance by peeling and cubing the squash. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: roasted butternut squash, maple brown butter, fall side dish, holiday side dish, easy roasted vegetables

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