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You are here: Home / Recipes / Fall

Maple Roasted Butternut Squash

📋 Modified: Feb 15, 2025 Published: Jul 24, 2024 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · 💬 2 Comments

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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.

Easy maple roasted butternut squash hero image close up of two halves bruleed

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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.

Jump to:
  • Why We Love This Recipe
  • Ingredients
  • How to Make Easy Maple Roasted Butternut Squash: Fall Bruleed Recipe
  • Substitutions & Variations
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • Related
  • More Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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

What are the benefits of eating butternut squash?

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.

Can I prepare butternut squash ahead of time?

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.

What main dishes go well with roasted butternut squash?

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.

Easy maple roasted butternut squash image butter pooling in center

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📖 Recipe

Easy maple roasted butternut squash feature image close up of two halves bruleed

Easy Maple Roasted Butternut Squash: Fall Bruleed Recipe

Jami Powell
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.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories 211 kcal

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.

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Notes

Safety **When using a blow torch for bruleeing the sugar on top of the butternut squash, it is important to follow the manufacturer's instructions carefully. Make sure to use the torch safely, keeping it away from flammable materials, and always operate it in a well-ventilated area. Proper handling will help you achieve the perfect caramelized topping without any risks.
Storage Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days.
Freeze Freezing is not recommended.
Reheat Reheat the squash in a 350-degree Fahrenheit oven for 10-15 minutes or until warmed through.
Substitutions
  • Maple Syrup: Substitute with honey or agave nectar.
  • Brown Sugar: Try using coconut sugar for a healthier alternative.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 211kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 221mgPotassium: 685mgFiber: 4gSugar: 16gVitamin A: 20194IUVitamin C: 39mgCalcium: 104mgIron: 1mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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Comments

  1. Pamela says

    February 01, 2025 at 6:51 pm

    What to do if you don’t have a brûlée torch? Could you just put it under the broiler?

    Reply
    • Jami Powell says

      February 03, 2025 at 7:48 pm

      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. 🙂

      Reply
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