Maple Roasted Butternut Squash is cut into cubes and then tossed in a delicious maple-herb sauce and baked in the oven. This easy squash recipe is a quick, healthy, vegan and Paleo side dish for the Fall and Winter seasons.
Want a few other healthy butternut squash recipes? You might also enjoy this Roasted Butternut Squash Soup, Butternut Squash Pizza, Maple Glazed Chicken Thighs & Veggies, and this Fall Harvest Salad with Apples.
Roasted Butternut Squash Cubes – A Healthy Side!
The temperature begins to drop and immediately all things winter SQUASH consume the brain and are on our table.
Not only is this side absolutely delicious, but it is also FULL of nutrition and lower in calories and sugar than potatoes and starchier vegetables.
But what’s the best way to enjoy this beautiful orange vegetable?
Hands down… as maple roasted butternut squash cubes!
Perfect Fall or Thanksgiving Side Dish
The natural sweetness from the butternut squash pairs beautifully with some pure maple syrup goodness.
And then you toss in a punch of crushed garlic flavor and bites of fresh herbs for a restaurant-quality side dish that is SURE to impress everyone at your Thanksgiving or Fall dinner party table.
(Yes! This side dish is actually tasty enough for a Thanksgiving spread!)
There are only a few ingredients needed to make this roasted butternut squash cubes recipe and they can all easily be located in most grocery stores.
- Butternut Squash – You will need 2 pounds, or 1 large butternut squash once it has been peeled and seeded.
- Pure Maple Syrup* – If you do not have maple syrup, honey or agave nectar may be substituted with a slight variation in taste.
- Olive Oil – A mild oil is best to use in this recipe. Avocado oil or safflower oil can also be substituted.
- Garlic – Fresh garlic is best to use. Make sure you use a garlic press to thoroughly crush the garlic so it can disperse throughout the recipe.
- Thyme – While other herbs such as rosemary or tarragon may be substituted for thyme, using fresh herbs is highly recommended and will impart a lovely flavor to this dish.
Cook’s Tip: Make sure to use pure maple syrup and not the pancake syrup kind for the best results and healthiest recipe.
How to Peel and Cut
For this recipe you will first need to peel and cut the butternut squash into cubes.
Sometimes it can be a little challenging and somewhat intimidating to cut and peel.
If you have a difficult time peeling and cutting this, make sure you check out this post that teaches you How to Peel and Cut Butternut Squash before tackling this recipe.
Trust me, you will never walk past another one again at the grocery store once you realize how easy they are to prepare!
Maple & Herb Sauce
Once you have your squash prepared, it’s time to move onto making the flavor-packed sauce.
- Combine the olive oil, maple syrup, crushed garlic, and finely chopped thyme in a small bowl.
- Whisk the ingredients together until it is well combined.
- Refrigerate it until ready to use or proceed with the recipe below to bake in the oven.
How to Make
The recipe you will find below is specifically for roasting cubed squash.
This process is much faster than roasting a whole or halved butternut squash.
To bake in the oven:
- Preheat oven to 400 °F.
- Peel and cut butternut squash into ½-inch cubes.
- Whisk together the maple-herb sauce.
- Toss the cubes and sauce in a large bowl until the squash is well coated.
- Spread the squash in a single layer on a large baking sheet.
- Bake in preheated oven for 30-35 minutes, flipping halfway through, or until the edges of the squash begin to caramelize slightly.
What temperature should I roast?
This temperature is hot enough for the squash to caramelize on the outside and still maintain a tender yet slightly firm texture.
How long should I bake the cubes?
If cubes are larger than ½-inch cubes you will want to increase the bake time accordingly.
Can I meal prep this recipe?
These roasted butternut squash cubes are a quick and easy side dish to meal prep ahead of time.
Simply peel and cube the squash, toss it in the maple sauce, and store it in the refrigerator for up to 2-3 days before baking in the oven.
How long will it last?
Butternut squash that has been cooked or baked in the oven will last in the refrigerator for up to 4-5 days if stored properly in an airtight container.
What to Serve?
Since butternut squash is a quintessential Fall and Winter vegetable, there are quite a few cozy recipes that will taste great when paired with it.
- Honey Balsamic Chicken
- Fall Harvest Salad with Apples
- Roasted Pork Tenderloin
- Maple Glazed Chicken Thighs and Veggies
- As a side dish for a Thanksgiving meal.
Maple Roasted Butternut Squash Cubes
Maple Roasted Butternut Squash is cut into cubes and then tossed in a delicious maple-herb sauce and baked in the oven. This easy roasted butternut squash recipe is a quick, healthy, vegan and Paleo recipe for the Fall and Winter seasons.
- 2 lbs. butternut squash peeled and cut into ½-inch cubes
- 2 Tbsp. olive oil
- 2 Tbsp. maple syrup* pure
- 2 cloves garlic crushed
- 1 tsp. salt
- 2 tsp. thyme* fresh, finely chopped
Preheat oven to 400 degrees.
Whisk together oil, maple syrup, crushed garlic, salt, and thyme in a small bowl.
Combine maple mixture and butternut squash in a large bowl or Ziploc bag. Toss until the squash is well coated.
Spread squash cubes in a single layer on a large baking sheet.
Bake in preheated oven for 30-35 minutes, flipping halfway through, or until edges of the squash begin to caramelize.
Serve squash with additional fresh herbs, if desired, and enjoy!
- Can also use honey or agave nectar in place of the maple syrup for a slightly different taste.
- Feel free to substitute fresh thyme with dried thyme, fresh rosemary, or tarragon.