Roasted butternut squash with cinnamon and maple brings out all the wonderful flavors of fall and makes a great addition to your Thanksgiving table. A simple dish with simple flavors. You are going to love these cubes of ‘fall heaven’.
Golden roasted butternut squash with sweet and savory flavors will make your guests go for seconds and thirds servings. You may think of this dish for serving to guests at Thanksgiving or Christmas, but these oven roasted butternut squash are great addition to you dinner table any weeknight, not just holiday season.
Perfect side dish on Thanksgiving table is this Roasted butternut squash. It’s easy to make and the fall flavors that shines in this recipe would be easily loved by all(including children).
This delicious season of squash should not be missed. Make use of all the great squash you can get hold of from the farmers market and enjoy delicious meals.
Roasted butternut squash recipe is for all those who love ‘all-things-roasted’. And if you haven’t roasted butternut squash until now, you are missing out a great deal! You have to get roasting, like TODAY!
Like with any roasting veggies recipes, we stick to simple flavors of salt, pepper, olive oil. To make it little fancy, give it a festive flair – cinnamon powder, maple syrup and fresh herbs like thyme and rosemary works best.
All the fall spice elevates the flavor of butternut squash making it simple yet fancy enough to make it a center piece on your Thanksgiving table.
‘The thing with butternut squash is – it’s so damn hard to peel and chop!’ Those were the exact words from some of my readers and friends. Cutting butternut squash may be intimidating, but don’t get intimidated.
We are sharing a detailed guide on how to cut butternut squash. Once you done chopping, it’s only 3 steps away from perfect roast butternut squash cubes.
What’s daunting in prepping butternut squash is it’s tough skin and the shape. It’s hard to get those tough outer shell that challenges even the sharpest chef’s knife. And added to it, it get’s even trickier to it stable, thanks to the curve-y shape of the squash.
It may be really easy to roast the whole squash cut into half and then scoop out flesh and use it in recipes like butternut squash soup and many other recipes, but not for this oven roasted butternut squash.
It’s cubes of golden goodness we are after.
Let me share a few tips of how you can peel and chop butternut squash.
How to peel & cut butternut squash
Tips to remember before you start peeling and chopping:
- Use sharp Chef’s knife.
- Place a small kitchen towel under your cutting board, so it doesn’t move. Your chopping board should be sturdy.
- Use a vegetable peeler that peels well (with sharp blades and strong handle).
- If you have sensitive skin, you may want to wear latex gloves.
- Be very CAREFUL while you cut and peel the lovely beasts without losing a finger to the process.
First trim off the stem of the squash. Then cut off the bottom.
Using a sharp vegetable peeler, peel off the skin. It might get trickier to peel the skin near those curves. Hold squash steady and work your way to peel those curve-y edges.
Cut squash into half through the middle, lengthwise.
Scrape out the seeds and pulp using a metal spoon.
Lay the squash on the board and cut it right at the center. Cut each slice into two again making it 4 quarters.
Working each quarter at a time, cut the squash lengthwise with desired width you prefer. To make cubes, lay the slices on top of each other and make lengthwise cuts. Then cut crosswise to make cubes.
To make it easier and convenient for you, we made a separate post on how to peel and cut butternut squash. Go check it out.
Ingredients for roasted butternut squash recipe
We are keeping it real simple with this oven roasted butternut squash, so the spice ingredients compliments the squash and brings out the most amazing flavor in the butternut squash.
All you need is –
Olive oil – to help roast butternut squash
Salt & pepper – we never miss to season the squash
Maple syrup – to enhance the sweetness of squash
Cinnamon – adds that warm and cozy fall flavors to the dish
Cayenne pepper – to balance out the sweetness of squash and from maple syrup and add a bit of a kick.
Fresh herbs (thyme and rosemary) – for those wonderful freshness.
How long to roast butternut squash
Because butternut squash has naturally occurring sugars in it, roasting butternut squash will brown it. Hotter oven will over brown the squash, even before squash turns tender. So I recommend oven temperature of 375 degrees F.
Spread the squash tossed in all spices and seasoning in one single layer of a greased baking metal tray.
Roast for about 32 to 38 minutes.
Stir once or twice.
Roasting time may vary depending on how big or small you cut the squash and also your oven. Keep an eye on the squash after 20 minutes once you pop it into the oven.
Once butternut squash start to brown in spots, it’s ready. Do a fork test to see the tenderness of the roasted butternut squash.
If it’s hard to cut through with fork, then you may want to roast it for few more minutes.
If fork cuts through the squash, it’s ready to be served.
How to make roasted butternut squash
First : prep the squash, by peeling off the skin and chopping it into cubes (see instructions above).
Pro-Tip : Make sure to dice even cubes (about 1 inch cubes). The more even cubes, the more perfectly squash will roast.
Pre-heat the oven to 375 degrees F.
Transfer diced cubes of butternut squash into a large bowl.
Add olive oil, salt & pepper, maple syrup, cayenne pepper, chopped fresh thyme and rosemary. Toss everything together.
Spread the seasoned squash over greased baking metal tray.
Pro-Tip : Make sure to spread squash in one even layer. If you over crowd or cramp the squash, it will end up steaming instead of roasting.
Roast in pre-heated oven at 375 degrees F.
After 15 minutes, remove the tray from oven and turn the cubes with a spatula. Return it back to the oven and continue to bake.
When you start seeing brown spots on the squash cubes, and fork cuts through it’s ready. Remove it from oven.
Transfer it to serving dish. Sprinkle with rosemary and thyme on top.
Looking for more Thanksgiving recipes? I got some more amazing Thanksgiving main and Thanksgiving sides recipes for you guys, go check them out too.
Don’t forget to Subscribe to CurryTrail Recipes below to get our newest recipes delivered straight to your inbox.
Roasted Butternut Squash Recipe
- One 4 lbs butternut squash
- 1 ½ tablespoon olive oil
- Salt and pepper to taste
- 1 ½ tablespoon maple syrup
- 1 teaspoon cayenne pepper
- 1 teaspoon rosemary fresh chopped
- 1 teaspoon thyme fresh chopped
- 1 teaspoon cinnamon powder
- First : prep the squash, by peeling off the skin and chopping it into cubes (see instructions above).Pro-Tip : Make sure to dice even cubes (about 1 inch cubes). The more even cubes, the more perfectly squash will roast.
- Pre-heat the oven to 375 degrees F.
- Transfer diced cubes of butternut squash into a large bowl.
- Add olive oil, salt & pepper, maple syrup, cayenne pepper, chopped fresh thyme and rosemary. Toss everything together.
- Spread the seasoned squash over greased baking metal tray. Pro-Tip : Make sure to spread squash in one even layer. If you over crowd or cramp the squash, it will end up steaming instead of roasting.
- Roast in pre-heated oven at 375 degrees F.
- After 15 minutes, remove the tray from oven and turn the cubes with a spatula. Return it back to the oven and continue to bake.
- When you start seeing brown spots on the squash cubes, and fork cuts through it’s ready. Remove it from oven.
- Transfer it to serving dish. Sprinkle with rosemary and thyme on top.
- Serve warm.
- Dice even cubes (about 1 inch cubes) to roast squash evenly.
- Roasting time may vary depending on how big or small you cut the squash and your oven. Keep an eye on the squash after 20 minutes once you pop it into the oven.
- Spread squash in one even layer while roasting. Over crowd or cramp the squash, it will end up steaming instead of roasting.