Whole Roasted Butternut Squash With Maple Syrup

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This whole roasted butternut squash with maple syrup couldn’t be easier. But it tastes like something you’d save for a special dinner. The squash roasts until tender, then gets a drizzle of maple syrup, brown sugar, and cinnamon that makes a delicious caramelized flavor.

Whether you serve it sliced or mashed, it’s a simple dish everyone will love.

Whole baked butternut squash with maple syrup, cinnamon, and brown sugar on a baking sheet.

Butternut squash has always been one of my favorite vegetables. There are just so many ways to enjoy it. I love brown sugar butternut squash, and this honey-roasted butternut squash is amazing.

But adding maple syrup just brings a totally different flavor that makes this maple butternut squash the perfect easy side dish for fall and winter.

Why You’ll Love This Maple Butternut Squash

So Easy To Make: Just slice the squash, baste, and let it bake, no peeling or fussy steps.
Cozy Flavor: The maple syrup, brown sugar, and cinnamon melt together into a delicious sauce that caramelizes as it bakes.
Budget Friendly: This recipe uses pantry staples and squash, which are inexpensive, especially in the fall.
Perfect For Any Meal: This works as a simple weeknight side or a special holiday dish.

Ingredients

1 butternut squash
3 tablespoons butter
1/4 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon ground cinnamon

How To Make Roasted Butternut Squash With Maple Syrup

A butternut squash cut in half with the seeds removed on a baking sheet.

Preheat the oven to 400°F.

Wash the butternut squash, cut it in half lengthwise, and scoop out the seeds. Place the squash cut side up on a baking sheet or roasting pan.

Melted butter has been poured over the squash halves.

Baste the top of the squash with the melted butter, making sure to pour the extra butter into the squash’s hollow opening. Place into the oven and bake for 40 minutes.

Brown sugar, cinnamon, and maple syrup has been drizzled over top of the squash.

Remove the squash from the oven and drizzle with maple syrup, making sure to add lots to the hollow. Then sprinkle with cinnamon and brown sugar.

Place the squash back into the oven and continue baking for another 20 minutes or until the squash is tender and easily pierced with a knife.

Whole roasted butternut squash with maple syrup, cinnamon, and brown sugar on a baking sheet.

Serve as slices with the extra maple butter from the center drizzled over top, or scoop out the squash and mash before serving.

The butternut squash has been scored to let the melted butter and syrup soak through the squash.

If desired, you can also cut score lines into the cooked squash to let the melted butter and syrup spread and absorb into the neck of the squash.

Serve With:

FAQ’s

The squash is done when a knife slides easily into the thickest part of the squash with no resistance. If it still feels firm, give it a little more time in the oven.

Yes! The brown sugar adds extra sweetness and helps the top to carmelize. But you can leave it out if you prefer. The maple syrup will still give the squash a rich, naturally sweet flavor.

Yes, you can. Just swap the butter for a dairy-free option like vegan butter or olive oil.

Yes, if you don’t have real maple syrup on hand, maple-flavored syrup will also work. Since artificial syrups tend to be sweeter, try using a little less and adjust the taste after baking.

Whole Roasted Butternut Squash With Maple Syrup

This whole roasted butternut squash is brushed with butter, drizzled with maple syrup, and sprinkled with cinnamon and brown sugar for a sweet, caramelized finish. It’s an easy, budget-friendly side dish with delicious fall flavor.

Prep Time 10

Cook Time 1

Total Time 1 10

Serving Size servings

Ingredients

1 butternut squash about 3 pounds
3 tablespoons butter
1/4 cup maple syrup
1/4 cup brown sugar
1/4 teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Wash the butternut squash, cut it in half lengthwise, and scoop out the seeds. Place the squash cut side up on a baking sheet or roasting pan.
Baste the top of the squash with the melted butter, making sure to pour the extra butter into the squash’s hollow opening.
Place into the oven and bake for 40 minutes.
Remove the squash from the oven and drizzle with maple syrup, making sure to add lots to the hollow. Then sprinkle with cinnamon and brown sugar.
Place the squash back into the oven and continue baking for another 20 minutes or until the squash is tender and easily pierced with a knife. Optionally, score the squash down the center to let the melted butter absorb into the squash neck.
Serve as slices with the extra maple butter from the center drizzled over top, or scoop out the squash and mash before serving.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.