There’s something incredibly comforting about the aroma of squash roasting in the oven. This Sweetened Roast Squash recipe takes the natural, earthy sweetness of butternut squash and elevates it with a simple glaze of maple syrup and bright orange juice. It’s an effortlessly elegant side dish that’s perfect for a holiday table, yet simple enough for a cozy weeknight meal. Get ready for a fall favorite that will have everyone asking for seconds!
Ingredients
• 1 medium butternut squash (about 2-3 lbs / 1-1.4 kg)
• 1/2 tsp sea salt (3 g)
• 4 tbsp orange juice (60 ml)
• 4 tbsp pure maple syrup (60 ml)
• Freshly grated nutmeg or ground ginger, to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully chop the butternut squash into fourths lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.
3. Arrange the squash pieces, cut-side up, in a large casserole or baking dish.
4. Sprinkle each piece evenly with sea salt. Drizzle 1 tablespoon of orange juice and 1 tablespoon of maple syrup over each quarter. Finish with a light dusting of nutmeg or ginger.
5. Cover the dish tightly with foil and bake for 40–45 minutes, or until the squash is fork-tender.
6. During baking, carefully remove the foil once or twice to baste the squash with the pan juices that have collected in the dish.
7. Serve warm as a delicious side to your favorite grains and plant-based protein.
Nutritional Information
• Per serving (1/4 squash)
• Calories: 123
• Fat: 0g
• Carbohydrates: 31g
• Protein: 1.5g
• Fiber: 3g
• Sugar: 16g
• Sodium: 302mg
Pro Tips
• For a savory twist, swap the maple syrup and orange juice for a drizzle of olive oil, garlic powder, nutritional yeast, and a pinch of cayenne pepper.
• Save time and add fiber by leaving the skin on! The skin of butternut squash becomes tender and completely edible when roasted.
• Don’t toss the seeds! Clean them, toss with a little oil and salt, and roast on a separate pan at 350°F (175°C) for 10-15 minutes until golden for a delicious, zero-waste snack.
FAQ
Q: What vegetarian protein pairs well with this sweet squash
A: This dish is fantastic alongside plant-based proteins. For a complete vegetarian meal, serve it with roasted chickpeas, a hearty quinoa salad, savory baked tofu, or a simple lentil loaf. The sweetness of the squash complements earthy flavors perfectly.
Q: Can I make this roasted squash with a different sweetener
A: Absolutely. If you don’t have maple syrup, you can substitute it with an equal amount of agave nectar for a similar vegan option. For a non-vegan alternative, honey also works beautifully. For a lower-sugar version, a sugar-free maple-flavored syrup can be used.
Q: How do I store and reheat leftover roasted butternut squash
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the squash in an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave it for a quicker option.
Q: Is this roasted butternut squash recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free. All ingredients used—butternut squash, pure maple syrup, orange juice, sea salt, and spices—are free from animal products and gluten, making it a safe and delicious choice for these dietary needs.
