Name: Roasted Butternut Squash (Maple Butternut Squash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3½ cups butternut squash (peeled, seeded, and cubed (click for guide)); 4 tablespoons unsalted butter (melted (½ stick)); 1 cup low-sodium chicken broth (turkey broth or vegetable broth also work); ¼ cup pure maple syrup; ½-1 teaspoon coarse kosher salt (to taste); ½ teaspoon ground black pepper; chopped fresh parsley or thyme (optional); crumbed feta cheese (optional)

By Becky Hardin

Updated May 22, 2025

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This maple-infused Roasted Butternut Squash recipe is sweet, tender, and baked to perfection. It’s the ideal Thanksgiving side dish, but just as good any night of the year!

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Roasted Butternut Squash Recipe

The squash is baked in a maple syrup, butter, and broth mixture, which adds loads of flavor. Plus, the natural sweetness of the butternut squash comes out while roasting, so you end up with an incredibly sweet and delicious dish to pair with your favorite mains. I like to top the squash with a bit of salty crumbled feta cheese after baking to balance out the sweetness. I could eat it every night.

This winter squash recipe is so good as it is, but you can add chopped toasted or Candied Nuts to take it to the next level. You can even roast it (cut in half) with the skin on and then scoop out the flesh. There’s a lot of variety with this hearty winter squash!

Recipe Card

Roasted Butternut Squash (Maple Butternut Squash)

4.57 from 23 votes

Prep: 15

Cook: 30

Total: 45

Servings:

Author: Becky Hardin

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Roasted Butternut Squash is a delicious and healthy side dish to make all year long. It's infused with a maple sauce that has to be tasted to believed, then topped with crumbled feta.

Step-by-step photos can be seen below the recipe card.

Equipment

9×13 Baking Pan

Ingredients

▢ 3½ cups butternut squash peeled, seeded, and cubed (click for guide)
▢ 4 tablespoons unsalted butter melted (½ stick)
▢ 1 cup low-sodium chicken broth turkey broth or vegetable broth also work
▢ ¼ cup pure maple syrup
▢ ½-1 teaspoon coarse kosher salt to taste
▢ ½ teaspoon ground black pepper

For Garnish

▢ chopped fresh parsley or thyme optional
▢ crumbed feta cheese optional

Instructions

Preheat oven to 400°F. Spray a casserole dish with cooking spray.
Add the squash to the casserole dish, then pour the melted butter, broth, and syrup over the squash.
3½ cups butternut squash, 4 tablespoons unsalted butter, 1 cup low-sodium chicken broth, ¼ cup pure maple syrup
Add salt, pepper, and herbs (if using).
½-1 teaspoon coarse kosher salt, chopped fresh parsley or thyme, ½ teaspoon ground black pepper
Loosely cover and bake 15 minutes.
Take the cover off, stir, and bake 15 more minutes, or until squash is tender.
Top with crumbled feta cheese if desired and serve hot.
crumbed feta cheese

Becky’s Tips

Half the squash is used in this recipe. If using the entire squash, add ½ cup more broth and ⅓ cup syrup.
Try other types of winter squash, such as acorn or kabocha. The cooking time may vary depending on the type of squash used.
If the liquid around the squash is drying up, add a little more broth.

Calories: 143kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 409mgPotassium: 348mgFiber: 1gSugar: 9gVitamin A: 8920IUVitamin C: 19.9mgCalcium: 58mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Roasted Butternut Squash Step by Step

Get the oven going and prepare a casserole dish: Preheat oven to 400°F. Spray a casserole dish with cooking spray.

Squash cubes in a white baking dish on a white background.

Prep the squash: Add 3 1/2 cups of cubed squash to the casserole dish, then pour 4 tablespoons of melted butter, 1 cup low sodium chicken broth, and 1/4 cup maple syrup over the squash.

Squash cubes in a white baking dish with seasoning.

Add the seasoning: Add 1/2-1 teaspoon kosher salt and 1/2 teaspoon pepper.

Aluminum foil covering the baking dish with squash.

Bake: Loosely cover with aluminum foil and bake 15 minutes.

Roasted butternut squash in a white baking dish.

Uncover and bake: Take the cover off, stir, and bake 15 more minutes, or until squash is tender.

two bowls of butternut squash with feta.

Top with feta and serve: Top with crumbled feta cheese and herbs if desired, and serve hot.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered baking dish in a 350°F oven for 15-20 minutes. I do not recommend freezing this dish, as the texture of the squash will change significantly once thawed.

You can prepare the ingredients in advance and assemble them just before baking to save time. Avoid baking it too far in advance, as the squash may become soft or mushy upon reheating.

roasted butternut squash cubes in white bowls.

Serving Suggestions

This squash is great any time of the year served alongside your favorite mains like Grilled Ribeyes or a juicy Pork Loin. It’s also the perfect Thanksgiving side. Serve it alongside a traditional Turkey and creamy Mashed Potatoes.