Maple Roasted Butternut Squash With Thyme

a baking dish with roasted butternut squash squares topped with pecans and cranberries.

5 from 2 votes

Maple Roasted Butternut Squash With Thyme

This Maple Roasted Butternut Squash is coated in a maple, garlic, and thyme glaze, then roasted until tender and caramelized. It is an easy vegan side dish for fall and the holidays.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Diet: Vegan

Skill Level: Beginner

Servings:

Author: Rena Awada

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