This easy recipe for Maple Roasted Butternut Squash with sage is oven-roasted to create a tender slightly sweet vegetable side dish. It’s made with simple ingredients and is the best way to use this seasonal squash. Vegan and gluten-free.
A handful of simple ingredients turn the humble butternut squash into a dreamy side dish.
Maple Roasted Butternut Squash becomes slightly sweet as the maple syrup caramelises as the squash cooks.
Sage gives it a wintery, Christmas flavor making it a perfect holiday side dish.
Cooking squash while it’s in season is always a great idea. Winter squashes can be very comforting and versatile and butternut squash is no exception!
This flavorful butternut squash has a hint of sweetness from the maple syrup and a kick of freshness from the sage.
Use butternut, acorn squash or any other seasonal squash for this recipe.
We love serving butternut squash roasted with maple syrup and I hope you do too!
Why You'll Love This Recipe
It’s made with simple ingredients.
You get to use seasonal produce which is good for the body and great for the environment.
It can be used in soups, stews or casseroles.
Makes a great weeknight side dish.
Perfect to serve during the holidays.
Can be enjoyed hot or cold on top of your favorite fall salad.
Butternut Squash: This is the star of this dish and can be purchased whole and cut or you may be able to find it already pre-cut at your local grocery store. You can substitute acorn squash or another firm squash or pumpkin.
Red Onion: Adds a great aromatic flavor and purple color from the pigment of the onion. White or brown onions work too.
Olive Oil: The squash and onion get tossed in olive oil to help it brown slightly on the outside. You can substitute another oil such as canola or vegetable.
Maple Syrup: Adds a hint of comforting sweetness that compliments the natural sweetness of the butternut squash.
Dried Sage: This will roast in with the squash making a great baked in sage flavor. You could use thyme, rosemary or oregano instead.
Salt & Pepper: To season and bring out the flavors of the dish.
Fresh Chopped Sage Leaves: These are sprinkled on top of the dish before serving to add an extra pop of herby freshness. Totally optional though!
How to make maple roasted butternut squash
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400F/200C.
Peel and halve the butternut squash, then scoop out and discard the seeds. Chop the butternut squash flesh into small chunks.
Place the squash into a large roasting tray.
Peel the onion and cut it into wedges, then add them to the tray of squash.
TIP: Ensure it’s not too crowded in the tray or the veg will steam instead of roast.
Mix the oil, maple syrup and dried sage in a small bowl.
Drizzle it over the squash and onion and toss to coat, and season with salt and pepper.
Roast for 30 minutes.
If you’re intimidated by cutting a butternut squash, you may be in luck! Most grocery stores carry pre-cut butternut squash cubes to help you save time. They are a little bit more expensive but can be worth it.
The skin on a butternut squash is edible if it is roasted. Once it’s cooked it will soften enough to become palatable so it’s your choice whether you’d like to leave the skin on or not.
A vegetable peeler makes it easier to peel than using a knife, but you can also just leave the peel on as it will soften as it roasts.
Serve this butternut squash roasted with maple syrup as a tasty, nutritious vegetable side dish or with one of these suggestions:
Toss into this Easy Chickpea Curry.
Add to this Simple Pasta With Peas.
Puree into this Butternut Squash Soup.
Toss cold into this Persian Rocca Salad.
Great as a side dish next to these Vegan Stuffed Peppers.
Add a pinch of cayenne pepper or red pepper flakes to this dish to give it a hint of spice.
Don’t enjoy sage? Try adding in some rosemary or fresh thyme as a replacement. Or you could add all 3.
Add some dried cranberries for a holiday side dish.
Throw in a few handfuls of halved brussels sprouts before roasting it all together.
Add ½ teaspoon of ground cinnamon for a warm flavor.
You can also use honey to sweeten the butternut squash if you don’t want to use maple syrup. Agave nectar will work too.
To Make Gluten Free: This recipe for roasted butternut squash contains naturally gluten-free ingredients.
To Make It Vegan: This recipe is vegan. If you make substitutions, ensure that the oil you use is either olive oil or a vegan butter substitute to keep it vegan. Also do not use honey for vegan butternut squash.
Storing: Your cooked butternut squash will last in the fridge in an airtight container for up to 1 week. Reheat in the oven or in a frying pan.
Freezing: You can freeze cooked butternut squash for up to 6 months, however, be aware that the structure of the squash may break down resulting in a mushier squash once it’s thawed.
Is Butternut Squash A Bad Carb? Butternut squash has 13 carbohydrates per cup. No carbs are good or bad, however, it may be a little high for those following a low carb diet.
What Are The Benefits Of Eating Butternut Squash? Butternut squash contains more vitamins, minerals and antioxidants than other starchy vegetables like potatoes making it a great nutritious option for the family.
Can You Eat Butternut Squash Raw? While it tastes best cooked, you can eat raw butternut squash as long as it is shaved or sliced thin for dishes like salads or smoothies.
What is a substitute for butternut squash? This depends on the recipe, but generally, you can use acorn squash, delicata squash, pumpkin or even carrot or sweet potato. You'll need to check and adjust cooking times as necessary.
You’ll Love These Vegetable Side Dish Recipes
Maple Roasted Carrots with Cayenne
Green Beans Almondine
Spiralized Sweet Potato Fries
Roasted Brussels Sprouts With Balsamic Vinegar
Braised Red Cabbage
Rosolli - Finnish Beet Christmas Salad
Roasted Frozen Brussels Sprouts
Maple Roasted Butternut Squash
- 1 butternut squash or 3 cups chopped butternut squash
- 1 red onion
- 2 tablespoon olive oil
- 3 tablespoon maple syrup
- 2 teaspoons dried sage
- Salt and pepper
- Finely chopped fresh sage leaves
- Preheat the oven to 400F/200C.
- Peel and halve the butternut squash, then scoop out and discard the seeds. Chop the butternut squash flesh into small chunks. Place the squash into a large roasting tray.
- Peel the onion and cut it into wedges, then add them to the tray of squash, ensuring it’s not too crowded (or the veg will steam instead of roast).
- Mix the oil, maple syrup and dried sage in a small bowl, then drizzle it over the squash and onion and toss to coat, and season with salt and pepper.
- Roast for 30 minutes, turning occasionally.
- Serve hot as a side dish (topped with fresh sage if desired) or hot or cold over salad.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.