Baked Butternut Squash is such a simple side dish, but so delicious and healthy too. This maple-infused recipe is so sweet yet the broth balances it out perfectly. This maple roasted butternut squash recipe is easy to make, and you can also make a mashed version if you prefer. Pair it with your favorite main dish for dinner, or make this as the perfect Thanksgiving side dish!
Baked Butternut Squash with Maple Glaze
Baked Butternut Squash with a maple glaze is such a sweet and delicious side dish. This winter squash recipe is perfect for the holidays!
Butternut Squash is one of those vegetables (well, fruit technically) that I don’t think about much. As a winter squash that isn’t pumpkin, it doesn’t get much recognition outside of Thanksgiving. This baked butternut squash IS the perfect Thanksgiving recipe though, so I get it.
This recipe comes straight from Annie Gunn’s, a popular smokehouse restaurant here in St. Louis. They have a Maple-Glazed Butternut Squash dish, and I had to have it! This is pretty close to what they serve, but maybe not 100% accurate. Either way, it’s delicious!
The squash is baked in a maple, butter, and broth mixture, and it adds SO MUCH flavor. Plus the natural sweetness of the butternut squash comes out while roasting, and it all combines so well. Top it with a bit of crumbled feta cheese after baking, add some thyme or parsley, and wow! I could eat this every night.
Make this maple-infused Baked Butternut Squash recipe for Thanksgiving, Christmas, or any night of the year!
Baked, Mashed, or Roasted Butternut Squash
This maple-glazed, baked butternut squash recipe is so sweet and tender. It’s absolutely delicious! I love this as a healthy and flavorful side dish any night of the week, and I love it even more as a welcome addition to the holiday table. How good would this be on Thanksgiving?!
This winter squash recipe is so good as it is, but you can also turn it into more of a maple mashed butternut squash, a butternut squash puree, or you can even roast it (cut in half) with skin on and then scoop out the flesh. And of course you can roast the seeds too. There’s a lot of variety with this hardy winter squash!
How to Cut Butternut Squash
The first step in this baked butternut squash recipe is cutting into cubes. With big, odd shapes, winter squash can be difficult to cut if you’ve never done it before. It’s important to do it properly to ensure safety, but once you’ve done it, it’s easy peasy.
Here’s a few tips before you get started:
- Make sure you use a large, SHARP knife (first rule of knife safety is to make sure they’re properly sharpened).
- Hold the larger end of the squash with your non-dominant hand, with fingers tucked under it to get a good grip.
- You can microwave it briefly beforehand to make it a bit softer, but it’s not necessary.
- When making cuts, pierce the skin first, and then make a full cut.
This is how to cut butternut squash:
- First, cut the ends off
- Cut the butternut squash in half at the “neck” (where the larger half meets the skinnier part)
- This is the best time to peel the squash
- Take the “neck” half and cut horizontally into rings, and then cube
- Cut the larger part in half lengthwise and remove the seeds
- Then cut into slices, and then cubes
1-inch cubes work best for this recipe, and is generally a good size for many baked butternut squash recipes. You can save the seeds to roast, as you would pumpkin seeds. They’re so good!
How to Peel Butternut Squash
Peeling butternut squash is pretty straightforward. It has a thick, tough skin, so peeling can be a daunting task, but it’s easy. You can peel butternut squash before you start cutting, straight after you’ve removed the ends, or after cutting it in half. It’s easiest to peel after cutting the neck and the larger body apart. Just use a sharp peeler or a paring knife to remove the skin. Set the squash facing up (with a flat end on the cutting board), and peel downward.
How to Cook Butternut Squash in the Oven
Making baked butternut squash in the oven is one of the best ways to make it. Baking or roasting butternut squash really brings out the natural sweet flavors!
How to make Maple Butternut Squash:
- Cut squash into 1-inch cubes and place in baking dish
- Cover with maple syrup, butter, & broth, add salt & pepper
- Loosely cover the dish, & bake at 400°F for 15 minutes
- Remove cover, stir, and bake another 15 minutes
- Top with crumbled feta & thyme to serve
Recommended Products to make Maple Baked Butternut Squash
Another amazing recipe to add to the holiday table, or to make along with a nice steak or pork tenderloin. I love this sweet side dish so much! Since winter squash is most widely available between September – November, this is the perfect fall recipe. However, if you find a butternut squash any other time of year, grab it and make this regardless of the season!
See the recipe card below for details on how to make this Maple Baked Butternut Squash recipe. Enjoy!
If you like this recipe, you’ll love these other side dish recipes too:
- Simple Seasoned Potatoes
- Garlic Mashed Cauliflower
- Roasted Cauliflower with Chimichurri
- Sauteed Green Beans with Molasses
- Roasted Balsamic Brussels Sprouts
Maple Baked Butternut Squash Recipe
- 1 c chicken broth or turkey broth
- 4 T butter - unsalted - melted
- 1/4 c pure maple syrup - use 100% pure
- 1/2-1 t coarse kosher salt per taste
- 1/2 t black pepper - ground
- 3 1/2 cups butternut squash peeled, seeded, cubed (SEE NOTE)
- fresh parsley or thyme, chopped optional
- crumbed feta cheese optional
- Preheat oven to 400 degrees.
- Spray a casserole dish with cooking spray.
- Pour melted butter, broth and syrup over the squash then salt and pepper.
- Add herbs if using as this is strictly optional.
- Loosely cover and bake 15 minutes.
- Take off cover, stir and bake 15 more minutes or until squash is tender.
- **If the liquid around the squash is getting too dry, add a little broth.
- ***If after cooking the liquid around the squash is still a little soupy, use a slotted spoon to transfer the squash to a bowl. Then, pour the reserved liquid in a saucepan and boil until it is thickened and reduced.
- Once the liquid is thickened, pour the syrup, broth and butter reduction over the squash.
- Serve immediately.
**Half the squash is used in this recipe. If using the entire squash, add 1/2 c more broth and 1/3 c syrup.**