Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!
This summer I grew several small butternut squash in our little backyard raised bed garden, and was thrilled with the results. I had fun cooking them in various ways, using both new and older recipes to enjoy this delicious “winter” squash. I’ve posted a couple of those recipes here on the blog.
Today I want to share with you one of the ways we enjoyed eating butternut squash this Fall where I used a larger, store bought squash. This recipe for maple butternut squash is delicious, easy to prepare, and is wonderful to serve for a simple weeknight meal or a holiday feast!
The dish can be made using either a bag of (store bought) fresh butternut squash cubes (peeled, cubed), OR by using a fresh, large butternut squash.
Already cubed store bought squash is convenient and saves time, but I prefer fresh butternut squash, and peel and cut it myself. Do whatever is most convenient, budget friendly, or time-saving for you! Here’s how to make this dish (shown using whole, fresh butternut squash):
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Butternut Squash
Make sure to preheat your oven to 400°F. This recipe doesn’t take too long at all to prep, so you want your oven hot, and ready to go! You will also need to line a large baking sheet with parchment paper.
If you prefer to use already peeled and cut squash, you will need to purchase a 20 oz. bag. When using a fresh, whole butternut squash, buy a rather large one, as you will need 4 cups of the peeled, cubed squash.
Use a vegetable peeler to completely peel the squash. Cut thin slices off of both ends, then carefully slice the squash in half, lengthwise.
Scoop out the seeds (discard), then turn the squash halves over (seed hole facing down). Slice the squash halves into 1″ wide pieces across the width, then cut into bite sized cubes (about 1″ each).
Place four cups of the butternut squash cubes (or the 20 oz. bagged cubes) into a large bowl. Drizzle with oil, pure maple syrup, and then add ground cinnamon, sea salt and cayenne pepper.
Stir these ingredients well, to make sure all the squash cubes are well-coated with oil, syrup and spices.
Bake The Maple Butternut Squash
Transfer the squash cubes to the parchment paper-lined baking sheet, and spread them out, so they’re in a single layer for baking.
Bake the butternut squash at 400°F for 15 minutes, then remove the pan from the oven.
Immediately sprinkle the squash with pecan halves and the dried cranberries. Toss these ingredients, then re-spread them back out in a single layer. Continue baking (at 400°F) for 12-15 more minutes.
The maple butternut squash is done when a knife can be easily inserted into the squash (soft inside). It should have also begun to caramelize on the outside. Remove the pan from the oven once done, and prepare to serve this dish.
Serve The Maple Butternut Squash With Pecans And Cranberries
Transfer the roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle the squash with the remaining amount of maple syrup, if desired.
This final drizzle of syrup is optional, but I highly recommend it. This final touch of syrup gives the veggie dish a perfect finishing touch of sweetness! Serve while the squash is hot.
You’ll enjoy soft, tender, cinnamon scented butternut squash, and crunchy roasted pecans. With the tangy sweetness of dried cranberries and slight heat from the cayenne, you’ll have a delicious dish. It’s a wonderful blend of flavor and texture!
I really hope you have the chance to try this yummy side dish, and trust you’ll enjoy it as much as we do! It’s a wonderful vegetable dish that can be made and enjoyed year round!
Thanks for visiting this website today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!
Looking For More BUTTERNUT SQUASH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of butternut squash recipes for you to enjoy, including:
- Butternut Squash Soup With Bacon
- Butternut Squash Coconut Curry
- Butternut Squash Risotto With Chicken
- Air Fryer Glazed Butternut Squash
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Recipe adapted from: https://www.theendlessmeal.com/maple-roasted-butternut-squash/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!
- 4 cups cubed butternut squash
- 1 Tablespoon vegetable oil or other neutral oil
- 1½ Tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ½ cup pecan halves
- ⅓ cup dried cranberries
- 1½ Tablespoons pure maple syrup
Preheat oven to 400°F.. Line a large baking sheet with parchment paper.
Use vegetable peeler to remove peel from squash. Cut thin slices from both ends, then slice squash in half lengthwise. Scoop out/discard seeds. Turn squash over (seed hole face down). Slice squash into 1" wide pieces across width, then cut into bite sized cubes (about 1" each).
Place 4 cups of cubes (or 20 oz. bagged cubes) into a large bowl. Drizzle with oil, maple syrup, ground cinnamon, sea salt and cayenne pepper. Stir well, to ensure squash cubes are well-coated with oil, syrup and spices.
Transfer squash to prepared baking sheet. Spread them out, so they're in a single layer for baking. Bake squash at 400°F for 15 minutes; remove pan from oven.
Immediately add pecans and cranberries. Toss to combine, then spread in single layer; place pan back into oven. Continue baking 12-15 more minutes. Squash is done when a knife can be easily inserted (soft inside), and squash is slightly caramelized on the outside. Remove from oven.
Transfer roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle squash with remaining maple syrup, if desired. Serve hot, and enjoy!
Here’s one more to pin on your Pinterest boards!