Sweetened roast squash is the coziest thing you can do with a butternut. Roasted with orange juice and pure maple syrup until the edges caramelize, it walks the line between side dish and dessert. A whisper of nutmeg or ground ginger keeps every bite warm and fragrant.
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 / 3.09 lb)
• 1/2 tsp sea salt (3 g / 0.11 oz)
• 4 tbsp orange juice (60 ml / 2 fl oz)
• 4 tbsp pure maple syrup (60 ml / 2 fl oz)
• 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 (15 ml / 0.5 fl oz) of orange juice and 1 tablespoon (15 ml / 0.5 fl oz) 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.
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Sweetened Roast Squash
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Carefully chop the butternut squash into fourths lengthwise. Use a spoon to scrape out and discard the seeds and stringy pulp.
- Arrange the squash pieces, cut-side up, in a large casserole or baking dish.
- Sprinkle each piece evenly with sea salt.
- Drizzle 1 tablespoon (15 ml / 0.5 fl oz) of orange juice and 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup over each quarter.
- Finish with a light dusting of nutmeg or ginger.
- Cover the dish tightly with foil and bake for 40–45 minutes, or until the squash is fork-tender.
- During baking, carefully remove the foil once or twice to baste the squash with the pan juices that have collected in the dish.
- Serve warm as a delicious side to your favorite grains and plant-based protein.
- 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.
