Introducing our Easy Maple Roasted Butternut Squash: Fall Bruleed Recipe! Imagine walking into your kitchen on a crisp autumn evening, the smell of roasted butternut squash mingling with warm spices like cinnamon and nutmeg. This dish not only brings out the natural sweetness of butternut squash but also adds a gourmet touch with a bruleed topping.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Butternut squash is a versatile and nutritious vegetable that becomes irresistibly sweet and tender when roasted. This recipe takes it a step further by adding a bruleed topping, creating a delightful contrast of textures. The addition of maple syrup, cinnamon, and nutmeg makes it a quintessential fall dish, perfect for family meals and entertaining.
If you like this fall recipe, you may also love our Caramelized Sweet Potatoes or our Easy Rainbow Roasted Carrots.
Why We Love This Recipe
- Sweet and Savory: The combination of maple syrup and spices brings out the natural sweetness of the butternut squash.
- Perfect for Fall: This recipe embodies the flavors of autumn, making it a seasonal favorite.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
- Versatile Side Dish: Pairs well with a variety of main courses, adding a touch of elegance to your meal.
Ingredients
- Butternut Squash: Choose a firm, unblemished squash for the best results.
- Olive Oil: Adds richness and helps the squash roast evenly.
- Maple Syrup: Opt for pure maple syrup for the most authentic flavor.
- Cinnamon and Nutmeg: These spices complement the sweetness of the squash.
- Salt: Enhances the natural flavors.
- Butter: Adds a creamy texture when bruleeing.
- Brown Sugar: Creates the bruleed topping.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Maple Roasted Butternut Squash: Fall Bruleed Recipe
STEP ONE: Prepare and Preheat
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise, scoop out the seeds, and create a small hollow in each half.
STEP TWO: Season the Squash
Mix melted butter, cinnamon, nutmeg, and salt. Brush this mixture over the squash halves.
STEP THREE: Roast the Squash
Place the squash halves cut side up on the baking sheet. Roast for 35-40 minutes until tender and caramelized.
STEP FOUR: Brulee and Serve
Sprinkle granulated sugar over each squash half. Use a brûlée torch to caramelize the sugar until golden brown. Drizzle with maple syrup and serve immediately.
Substitutions & Variations
- Maple Syrup: Substitute with honey or agave nectar.
- Brown Sugar: Try using coconut sugar for a healthier alternative.
- Diet: Make it vegan by using plant-based butter.
- Spice: Experiment with different spices like allspice or ginger.
- Presentation: Garnish with chopped pecans or fresh herbs for added texture and color.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use a preheated oven to get the best caramelization.
Storage
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. Reheat the squash in a 350-degree Fahrenheit oven for 10-15 minutes or until warmed through.
Recipe FAQs
Butternut squash is rich in vitamins A and C, fiber, and antioxidants, which support immune function, eye health, and digestive health. It's also low in calories, making it a nutritious addition to any diet.
Yes, you can cut and seed butternut squash up to two days in advance. Store it in an airtight container in the refrigerator until ready to use.
Roasted butternut squash pairs well with a variety of main dishes such as roasted chicken, pork tenderloin, or grilled salmon. It's also a great side for vegetarian meals, complementing grains like quinoa or farro.
Related
- Shaved Brussels Sprout Salad
- Easy Moist Pumpkin Bread
- Easy Oven Roasted Fall Vegetables
- Crispy Brussel Sprouts with Bacon and Balsamic
- Quick Sage Brown Butter Sauce for Butternut Squash Ravioli
- The Best Italian Stuffed Artichokes
- Cheesy Jalapeno Corn Casserole
More Recipes You'll Love ♥️
Did You Like This Maple Roasted Butternut Squash Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this maple roasted squash is amazing!
📖 Recipe
Easy Maple Roasted Butternut Squash: Fall Bruleed Recipe
Equipment
- Baking sheet
- Kitchen Torch
- Peeler
- Cutting board
- Knife
- Mixing Bowl
Ingredients
- 1 medium butternut squash halved and seeded
- 2-3 tablespoons granulated sugar divided
- 3 tablespoons butter melted
- ¼ teaspoon cinnamon
- 1 dash nutmeg
- ¼ teaspoon salt
- 2 tablespoons maple syrup for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then, use a melon baller or small spoon to core out a bit of the flesh from the center of each half, creating a hollowed area for the seasoning.
- Place the halved and cored butternut squash on the prepared baking sheet, cut side up.
- In a small bowl, mix the melted butter, cinnamon, nutmeg, and salt. Brush this mixture evenly over the cut sides and inside the cored area of the squash halves.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and starting to caramelize.
- Remove the baking sheet from the oven and sprinkle 1 to 1.5 tablespoons of granulated sugar over each half of the squash.
- Use a brûlée torch to carefully caramelize the sugar on top of the squash until it is golden brown and crispy. (See **notes in post below for safety). Drizzle with maple syrup and serve immediately.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Maple Syrup: Substitute with honey or agave nectar.
- Brown Sugar: Try using coconut sugar for a healthier alternative.
Pamela says
What to do if you don’t have a brûlée torch? Could you just put it under the broiler?
Jami Powell says
Hi Pamela! I haven't tried this, but the broiler should work as a good alternative. Keep a very close eye on it - sugar can burn really fast! It may not get the hard candy topping without using a torch, but it should caramelize. If you make it, I'd love to hear how it turns out. 🙂