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Butternut squash is one of the best deals in the produce section in the fall. One squash makes enough of this side for six, and it keeps on the counter for weeks until you’re ready for it.
This maple roasted butternut squash is as simple as it gets: cubes tossed with olive oil, a little maple syrup and cinnamon, then roasted until the edges caramelize. It’s sweet without tasting like dessert, and it shares the oven with whatever else you’re making.
Ingredients and Swaps
- Butternut squash: One large squash, about 2½ to 3 pounds. Frozen butternut cubes work too, roasted straight from frozen for a few extra minutes.
- Olive oil: Any cooking oil works.
- Maple syrup: Pure maple or pancake syrup. Honey or brown sugar works in a pinch.
- Cinnamon: Swap in pumpkin pie spice, or skip it and use garlic powder and dried thyme for a savory version.
Tips for Roasting Butternut Squash
- Soften it first. Pierce the squash a few times and microwave it for 2 to 3 minutes. The skin peels off much more easily.
- Cut even cubes, about 1 inch, so they roast at the same rate.
- Give them room. Spread the cubes in a single layer on a sheet pan, using two pans if needed. Crowded squash steams instead of browning.
- Add the maple syrup halfway. Sugar burns if it goes on at the start.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $5.60 from Walmart, $3.27 from ALDI · Per Serving – $0.55 to $0.93
Maple Roasted Butternut Squash
Ingredients
Method
- Heat the oven to 425°F. Line a large sheet pan with parchment paper if you like.
- Toss the squash cubes with the olive oil, salt and pepper and spread them in a single layer.
- Roast for 20 minutes.
- Drizzle with the maple syrup, sprinkle with the cinnamon and toss. Roast for another 10 to 15 minutes, until tender and caramelized at the edges.
- Taste, add a pinch more salt if needed and serve warm.
Notes
- Use two pans if the squash doesn’t fit in a single layer.
- For a savory version, skip the maple and cinnamon and add ½ teaspoon garlic powder and ½ teaspoon dried thyme.
What to Serve With It
Serve it with roasted turkey, roast chicken or pork chops. It also works tossed into a salad like our Harvest Apple Cranberry Salad. For a holiday table, see our 18 cheap Thanksgiving side dishes.
Storage and Make-Ahead
- Make ahead: Peel and cube the squash up to 3 days ahead and refrigerate it in a covered container.
- Refrigerate leftovers for up to 4 days.
- Reheat on a sheet pan at 400°F for about 10 minutes, or in the microwave.
- Mash leftovers with a little butter for a quick second side.
Roasted Butternut Squash Questions
Do I have to peel butternut squash?
For cubes, yes. The skin is edible once roasted, but it’s tough. Microwaving the whole squash for 2 to 3 minutes makes peeling much easier.
Can I use frozen butternut squash?
Yes. Roast it from frozen without thawing and add 5 to 10 minutes. Pat off any ice first so it browns.
How do I store a whole butternut squash?
Keep it whole in a cool, dry spot on the counter or in the pantry. It lasts for weeks, often a month or more.
