This roasted butternut squash is drizzled with a to-die-for maple syrup-flavored brown butter with fresh rosemary, and sprinkled with flaky sea salt for a delectably savory-sweet fall side dish. Show
Butternut squash is one of the most versatile veggies you can make. Diced, whole, creamed, it’s delicious in every way and cozy dishes like my harvest squash and ricotta stuffed shells, beef and butternut squash enchiladas, and curry lentil soup with butternut squash and greens in heavy rotation. This roasted butternut squash with maple browned butter is supremely simple to make where roasting the nutty squash draws out its natural sugars to maximize its sweetness, and it caramelizes beautifully in the oven. When tossed in maple syrup and browned butter and fresh rosemary, the squash tastes far more complex than it is. Together, it’s a sublime flavor combo that’s a total winner. What’s in This Roasted Butternut SquashYou only need 5 ingredients (not including olive oil, salt, or pepper) to make this roasted butternut squash.
How to Make This Butternut SquashTrim, peel, and cube. Lay your butternut squash squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom. Peel the skin, then, carefully slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Oil and season. Add the squash to a large sheet pan, along with some olive oil, salt, and freshly ground black pepper. Use your hands to toss well. Roast and caramelize. Roast your squash in a 425°F oven for about 15 minutes. Make the maple browned butter. Melt your butter and cook until browned and nutty, scraping the browned bits from the bottom of the pan. Add the minced rosemary, then whisk in the maple syrup. Toss it all together. Add the roasted butternut squash to the skillet and toss to coat. Serve with flaky salt and more freshly ground black pepper to taste. Do You Peel Butternut Squash Before CookingWhen roasting butternut squash in cubes as in this recipe, I like to peel the squash first. The skin is technically edible but you wouldn’t want to eat it because it’s tougher than acorn squash. Make sure you peel before cutting into cubes. How Long Does it Take for Butternut Squash to Soften in The OvenCubed butternut squash roasts pretty quickly in a 425°F oven. All you need is about 15 minutes. What to Serve with This Butternut Squash
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. Print5 from 8 votes Roasted Butternut Squash with Maple Browned ButterThis roasted butternut squash is drizzled with a to-die-for maple syrup-flavored browned butter with rosemary, and sprinkled with flaky sea salt for a delectably savory-sweet fall side dish. Course Side Dish Cuisine American Keyword roasted butternut squash Servings 4 Calories 279kcal Ingredients
Instructions
NutritionCalories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 350mg | Potassium: 1212mg | Fiber: 7g | Sugar: 10g | Vitamin A: 36338IU | Vitamin C: 71mg | Calcium: 171mg | Iron: 2mg More Butternut Squash Recipes to Try
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. Follow me on Instagram, Facebook, Pinterest, and Twitter for more FoodieCrush inspiration. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own. What spice goes well with butternut squash?Cinnamon has a sweet and woody flavor with natural citrus tones. It makes for an excellent spice to use when roasting butternut squash because the warmth from the cinnamon and sweetness from the butternut squash meld together to create a savory side dish!
What brings out the flavor of butternut squash?It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you'll be proud to share at the table.
What flavors go well with butternut squash?What Goes Well With Butternut Squash. Herbs & Spices: cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, bay leaf.. Sweet: brown sugar, maple syrup, honey.. Savoury: bacon, chicken, beef, ham, turkey, sausage, nuts, pasta, rice, eggs.. Is roasted butternut squash good for weight loss?One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice to lose excess weight and body fat. It contains both insoluble and soluble fiber. Soluble fiber has been associated with fat loss and decreased appetite.
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