Oh, are you tired of boring side dishes that take forever? Me too! That’s why I’m obsessed with this simple fall favorite. Seriously, we need easy, flavorful sides that jazz up any weeknight meal, and let me tell you, my Maple Herb Roasted Butternut Squash hits that sweet spot perfectly. It’s this gorgeous marriage of sweet maple syrup clinging to savory, earthy herbs. It just works! Roasting winter squash like this is one of the most reliable cooking techniques out there; it brings out the natural sugars and gives you that lovely tender texture that everyone loves. Give this a shot—you won’t regret it.
Why This Maple Herb Roasted Butternut Squash Recipe Works So Well
When I talk about recipes I trust, I mean ones that deliver every single time, even when I’m rushing home from work. This roasting method for butternut squash is pure gold because it turns something basic into something truly special with almost zero effort. I’ve made this so many times, especially when I need a hearty side dish that feels fancy but really isn’t hard at all.
- Perfect Caramelization and Texture
It’s all down to that maple syrup, honestly. When it hits the high heat of the oven, it melts right over those squash edges and starts to caramelize. That’s where you get those slightly crisp, dark brown bites of pure joy. The olive oil helps everything crisp up nicely without burning, so you get tender inside and wonderfully chewy outside.
- Simple Ingredients, Maximum Flavor in Maple Herb Roasted Butternut Squash
We aren’t using a whole spice rack here. Just the classics! Dried thyme and rosemary are the perfect backbone. They offer that deep, earthy, woodsy flavor that cuts through the sweetness of the maple. It’s a balanced flavor profile that tastes complex but only uses ingredients I usually have anyway. If you happen to be mixing up a Maple Bourbon Old Fashioned, these flavors totally match up!
Gathering Ingredients for Maple Herb Roasted Butternut Squash
Okay, this is the beauty of fall cooking: the ingredient list is short, sweet, and makes a huge impact! We don’t need a million things to make this Maple Herb Roasted Butternut Squash shine. Think of this as an easy win for your side dish game. Before you even start prepping, make sure your oven is ready to go, because once you get this mixture tossed, you want it in that heat fast. If you’re preparing another drink, this pairs wonderfully with something like a Maple Bourbon Cider!
Essential Components for Maple Herb Roasted Butternut Squash
Here is exactly what you need to grab. Don’t try to substitute that squash for something else unless you absolutely have to!
- 1 medium butternut squash (Make sure you peel it, scoop out those stringy seeds, and cut it into uniform 1-inch cubes so everything cooks evenly!)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (The real stuff, not pancake syrup!)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions for Maple Herb Roasted Butternut Squash
Alright, let’s get this gorgeous squash in the oven! This part moves pretty fast once you have your squash prepped, which is why I always have everything else on the counter ready to go. Remember, we are keeping this simple, but precision in the steps matters for that perfect roasted texture. If you’re having this alongside your meal, maybe you’ve mixed up a smoky Maple Fig Old Fashioned to sip while you cook!
Preparation and Seasoning: Making the Maple Herb Roasted Butternut Squash Base
First things first, the oven needs to be at 400 degrees Fahrenheit (that’s 200 Celsius if you’re using Celsius settings). Now for the messy but satisfying part: peel your butternut squash—I find a sturdy vegetable peeler works best—then scoop out all those stringy seeds in the middle. Cube that beautiful flesh into rough 1-inch pieces. Toss those cubes into a big bowl. Pour over your olive oil and that wonderful maple syrup. Sprinkle in your thyme, rosemary, salt, and pepper. Now, use your hands or a big spoon and really toss it! You want every single piece to be beautifully coated with that sweet, herby glaze.
Roasting the Maple Herb Roasted Butternut Squash to Perfection
This next bit is crucial for that nice caramelization! Get a baking sheet ready and line it with parchment paper—makes cleanup a breeze, trust me. Spread your seasoned squash out onto that sheet. And here is my big expert tip: Don’t overlap the pieces! If the squash piles up, it steams instead of roasting, and we lose that crispy edge. Keep everything in a single layer across the tray. Pop it into that hot oven for about 25 to 30 minutes total. Make sure you pull it out halfway through the baking time to give everything a quick stir. That ensures all sides get a chance to brown up perfectly before you pull them out to serve warm!
Tips for Perfect Maple Herb Roasted Butternut Squash
Listen, just following the steps is great, but knowing the little tricks separates a good dish from a truly fantastic one. Since this Maple Herb Roasted Butternut Squash is so simple, those tiny tweaks make all the difference in execution. I’ve learned these through years of making way too much squash for Thanksgiving! These tips will guarantee you get that perfectly sweet and savory roast every single time you whip this up.
Ingredient Notes and Substitutions for Maple Herb Roasted Butternut Squash
You don’t always have things exactly as listed, right? That’s fine! Here are a couple of things my kitchen experimentation has taught me about substitutions. Seriously, don’t worry if you’re missing one thing or the other; we can work around it.
- If you prefer using fresh herbs instead of dried, that is totally doable! Just remember that fresh herbs are more potent when cooked. The rule I use is to substitute 1 teaspoon of fresh herbs for every 1/2 teaspoon of dried herbs called for. So, use one teaspoon each of fresh thyme and fresh rosemary.
- Want an extra little punch of warmth? Throw in a tiny pinch of cinnamon when you’re mixing up the spices. It mixes beautifully with the maple syrup and rosemary, making the whole dish smell incredible while it’s baking. It’s fantastic preparation for enjoying a Maple Bourbon Old Fashioned later!
Serving Suggestions for Maple Herb Roasted Butternut Squash
So you have this beautiful, glistening Maple Herb Roasted Butternut Squash—what do you serve it with? Because it’s got that wonderful sweet and savory thing going on, it plays well with so many main dishes. I love using this as a holiday side, but frankly, it works any night of the week when you want something better than plain steamed veggies. It’s amazing next to roasted chicken or pork loin. It even works tossed lightly into a fresh, peppery arugula salad. Maybe you’re having this alongside a nice warm Maple Bourbon Cider? It just balances everything out so nicely!
Storage and Reheating Instructions for Leftover Maple Herb Roasted Butternut Squash
You might have some leftovers because this recipe is so addictive! Don’t worry; your Maple Herb Roasted Butternut Squash keeps really well. Just let the roasted pieces cool down completely before you store them. Pop them into an airtight container—I like glass ones because they don’t seem to absorb odors. They should stay good in the fridge for about three or maybe four days. They are still tasty cold, straight out of the container!
When you want to reheat them, try to avoid the microwave if you can; it can make them a little mushy. Instead, spread them back out onto a clean baking sheet and pop them into a toaster oven or your regular oven at about 350 degrees for about 8 to 10 minutes. That quick blast of dry heat brings back all that lovely caramelized texture we worked so hard to achieve!
Frequently Asked Questions About Roasted Vegetables
I get so many questions about roasting vegetables in general, especially when people are trying out a new flavor combination like maple and rosemary for the first time. It’s totally normal to wonder about timing and substitutions until you’ve cooked something a few times. Don’t stress if your first batch seems a little different than expected! Roasting is really forgiving, but a few little nudges can make sure your veggies come out fantastic every single time.
Can I use fresh herbs instead of dried in this recipe?
Yes, you absolutely can! Fresh herbs are wonderful, they just have more moisture content, so you need a bit more of them to get the same punch of flavor you get from the dried ones. If you look back at my tips section, you’ll see I mentioned it, but for the dried thyme and rosemary, just double up on the fresh measurement. So grab a teaspoon of fresh thyme and a teaspoon of fresh rosemary—that should give you the perfect aromatic boost!
What if my squash cubes are not tender after 30 minutes?
This happens sometimes, especially if you’re using a larger squash or if your oven runs a little cool. If the edges look beautifully caramelized but you poke a cube in the middle and it still feels a little hard, just give them a stir, push them back into a single layer, and slide the tray back in. If they are browning too fast, loosely tent a piece of foil over the top and give them another 5 to 8 minutes. They should yield easily when pierced with a fork! If you need a strong drink after all that waiting, maybe mix up a Maple Old Fashioned Cocktail!
Estimated Nutritional Data for Maple Herb Roasted Butternut Squash
Now, I know some of you are super focused on counting macros and calories, and I totally respect that! While my measurements are always based on taste first, I did run the numbers for our incredible Maple Herb Roasted Butternut Squash. Just remember, these are estimates based on those specific ingredient amounts, and they can change depending on how sweet your maple syrup is or the exact size of your squash.
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 15g
- Sodium: 250mg
- Fat: 7g (1g Saturated Fat)
- Carbohydrates: 30g (5g Fiber)
- Protein: 2g
Since this is a vegetable side dish, it’s naturally low in protein and cholesterol. Enjoy it as part of a balanced plate!
Share Your Maple Herb Roasted Butternut Squash Experience
I truly hope you loved making this easy side dish as much as I love eating it! Seriously, I want to see your beautiful roasted creations. Did you try the cinnamon boost? Did it pair well with your weekend dinner? Please take a second to leave a star rating right below or share a photo by linking to my contact page here: Get in touch! Your feedback on the Maple Herb Roasted Butternut Squash helps me cook up more tasty recipes for you!
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Maple Herb Roasted Butternut Squash
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple recipe for roasting butternut squash with maple syrup and herbs.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Peel, seed, and cut the butternut squash into 1-inch cubes.
- In a large bowl, toss the squash cubes with olive oil, maple syrup, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
- Serve immediately.
Notes
- You can substitute fresh herbs for dried herbs, using 1 teaspoon of each fresh herb instead of 1/2 teaspoon dried.
- For extra flavor, add a pinch of cinnamon to the spice mix.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 15
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Keywords: butternut squash, roasted vegetables, maple, herbs, side dish, vegetarian