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

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 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serving Size 8 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

Serving: 1serving | Calories: 133kcal | Carbohydrates: 25g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 363mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10097IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 1mg

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