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Perfect 5-Ingredient Roasted Butternut Squash with Maple and Rosemary

Close-up of glossy, caramelized roasted butternut squash cubes seasoned with herbs like rosemary.
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Make easy roasted butternut squash with crispy edges and a tender interior using just five simple ingredients. This sweet and savory side dish is perfect for quick dinners or holiday meals.

Ingredients

Scale
  • 2 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cubed butternut squash, olive oil, maple syrup, chopped rosemary, and kosher salt. Toss everything together until the squash pieces are evenly coated.
  3. Spread the seasoned squash in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote caramelization.
  4. Roast for 25 to 30 minutes, stirring halfway through the cooking time. The squash is done when it is tender when pierced with a fork and has caramelized, golden-brown edges.
  5. Remove from the oven and serve immediately as a healthy squash recipe or fall vegetable side dish.

Notes

  • For extra crispy roasted vegetables, ensure the squash pieces are dry before tossing them with the oil.
  • If you prefer a more savory profile, reduce the maple syrup to 1 tablespoon and add 1/4 teaspoon of black pepper.
  • This recipe works well for making a base for butternut squash soup later.

Nutrition

Find it online: https://chefsily.com/roasted-butternut-squash/