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This Maple Roasted Butternut Squash is coated in a simple maple-and-thyme glaze, then roasted until tender and caramelized. This naturally vegan holiday side dish is made with cubed squash, garlic, olive oil, and pure maple syrup.
I make this version when I need a simple holiday side that everyone can enjoy, including guests who don’t eat dairy. The maple syrup brings out the squash’s natural sweetness, while garlic and thyme keep it from tasting overly sweet.
Want a full holiday menu? Try serving this roasted butternut squash with Mustard Maple Glaze Roasted Turkey Breast and our Healthy Green Bean Casserole.
Recipe Overview
Ingredients you’ll need
Here are a few notes about the ingredients you will need. The complete measurements are listed on the recipe card below.
Butternut squash: Peel the squash and cut it into evenly sized ½-inch cubes. You can also use fresh, pre-cut squash to save time. You can always refer to my how-to cut butternut squash.
Pure maple syrup: Use pure maple syrup rather than pancake syrup for the best flavor.
Olive oil: Helps the squash tenderize and caramelize. Avocado oil also works.
Garlic: Freshly minced garlic adds a savory flavor that balances the maple syrup.
Fresh thyme: Adds a fresh, earthy flavor to the squash. Remove the leaves from the stems before adding them.
Salt and black pepper: Balance the sweetness and bring out the squash’s natural flavor.
Pecans and dried cranberries: These optional toppings add crunch, color, and a tart finish.
How to Make Maple Roasted Butternut Squash
- Preheat the oven to 400F.
- Make the sauce. In a small bowl, add maple syrup, oil, garlic, salt, and thyme. Mix well to combine.
- Coat butternut squash. Place the prepared butternut squash in a large bowl and pour over the maple mixture. Mix until evenly coated.
- Bake. Transfer the squash and spread it evenly in a large baking dish or on a rimmed baking sheet. Bake for 30-40 min, or until the tops start to brown and caramelize.
- Garnish and serve. Remove the dish from the oven and allow it to cool. Then garnish with extra thyme, dried cranberries, and pecans if desired.
Tips for the best maple-glazed squash
- Butternut squash: Buy it whole or buy it peeled and chopped.
- Maple syrup: Use pure maple syrup rather than pancake syrup. For a honey-sweetened version with feta, cranberries, and pecans, try my honey-roasted butternut squash.
- Fresh thyme: You can substitute it with dried thyme, but it won’t be as flavorful.
- Keep the toppings simple: cranberries and pecans are optional. Keep them optional, but do not add feta or cinnamon to this page. Those ingredients belong to the honey version.
- If your squash is tender but not golden brown on the edges, you can broil it for a few minutes, in the end, to help it caramelize.
Common Questions
Yes. Because this recipe uses small cubes, peel the squash before you cut and roast it.
Store in a sealed container in the fridge for up to 3-4 days. Reheat in the microwave or oven.
Butternut squash can be served with poultry dishes dishes, like our Lemon Garlic Oven-Roasted Whole Chicken or our Maple Mustard Glazed Turkey Breast. It can also be served over pasta, on a salad, or in a quinoa bowl, like our Easy Quinoa Vegetable Bowl or this Black Bean Quinoa Salad.
Yes. Fresh, pre-cut squash is a great time-saving option. Cut any larger pieces so that all the cubes are about the same size.
Fresh squash will give you the best caramelized edges. Frozen squash contains more moisture and may turn out softer. If using it, thaw it completely and pat it dry before roasting.
Yes. Peel and cube the squash up to 2 days ahead and keep it covered in the refrigerator. For the best texture, coat and roast it shortly before serving.
Reheat the squash on a sheet pan in a 375°F oven until warm. You can also microwave it, but the edges will not be as caramelized.
More Side Dishes
- Oven-Roasted Butternut Squash
- Hasselback Butternut Squash Recipe
- Pumpkin Spice Twice Baked Sweet Potatoes
- Easy Tuscan Stuffed Mushrooms
- Crispy Baked Parmesan Zucchini Fries
- Garlic Charred Brussels Sprouts
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Maple Roasted Butternut Squash With Thyme
Ingredients
- 2.5 pounds butternut squash, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3-4 sprigs of fresh thyme, leaves picked
Optional:
- dried cranberries and pecans, to serve
Instructions
- Preheat the oven to 400F and cut the squash into small squares.
- In a small bowl, add 2 tablespoons maple syrup, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 3-4 sprigs of fresh thyme. Mix well to combine.
- Place the prepared 2.5 pounds butternut squash in a large bowl and pour over the maple mixture. Mix until evenly coated.
- Transfer the squash and spread evenly onto a large baking dish or rimmed baking sheet.
- Bake for 30-40 min, or until the tops start to brown and caramelize. Remove from the oven and let cool.
- Garnish with extra thyme, dried cranberries and pecans if desired.
Notes
- Cut the squash into evenly sized cubes so they cook at the same rate.
- Spread it in a single layer and avoid overcrowding the pan.
- Use pure maple syrup, not artificially flavored pancake syrup.
- Turn the squash halfway through roasting for even browning.
- If it is tender but not golden, broil it for 1 to 2 minutes.
- Add the cranberries and pecans after roasting so they do not burn.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
