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5 from 9 votes

Roasted Butternut Squash with Maple Browned Butter

This 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 DishCuisine AmericanKeyword roasted butternut squash

Servings 4
Calories 279kcal

Ingredients

• 1 2 pound butternut squash
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons fresh rosemary , minced
• 2 tablespoons maple syrup
• Flaky sea salt , for serving

Instructions

• Preheat the oven to 425°F.
• 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 slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Cut squash into 1-inch cubes, then add to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer.
• Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized. During the last few minutes of roasting, brown your butter.
• Melt the butter over medium heat in a skillet, stirring occasionally. Once the butter starts to smell nutty and the foam subsides, use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the rosemary, stir, then whisk in the maple syrup. Add the butternut squash to the browned butter and toss to coat. Sprinkle with flaky sea salt and more fresh ground black pepper to taste.

Nutrition

Calories: 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

• Beef Stew with Butternut Squash
• Vegetable Lasagna with Butternut Squash and Shiitake Mushrooms
• Roasted Chicken, Butternut Squash and Guacamole Rice Bowls
• Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing
• Miso Roasted Butternut Squash
• Whole Roasted Butternut Squash with Browned Butter, Sage, and Parmesan

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