Description
This Maple Roasted Butternut Squash recipe features tender, oven-roasted squash slices brushed with a sweet and smoky maple glaze and topped with a flavorful brown butter herb drizzle. Garnished with toasted nuts, goat cheese, dried cranberries, and pomegranate arils, it makes a vibrant and delicious side dish perfect for fall and winter gatherings.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 4 pounds), peeled, halved, and seeded
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1½ teaspoons kosher salt
- ½ teaspoon smoked paprika
Brown Butter Herb Drizzle
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh sage (chopped or ½ teaspoon dried sage)
- 1 teaspoon apple cider vinegar (or lemon juice)
To Garnish
- Toasted pecans or walnuts
- Crumbled goat cheese
- Dried cranberries
- Pomegranate arils
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Butternut Squash: Peel the squash using a vegetable peeler, removing the skin and the white layer underneath. Carefully cut the squash lengthwise in half with a large knife. Scoop out and discard the seeds and pulp with a spoon.
- Slice Squash: Slice each half into ¼ inch thick slices, but do not cut all the way through to keep the slices attached. Take your time to avoid fully separating the pieces.
- Arrange on Baking Sheet: Place each butternut squash half, sliced side up, onto the prepared baking sheet, keeping the slices intact.
- Apply Maple Glaze: In a small bowl, whisk together olive oil, maple syrup, kosher salt, and smoked paprika. Brush this mixture generously on all sides of the squash and in between the slices to infuse flavor throughout.
- Roast Squash: Place the baking sheet in the preheated oven and roast until the squash is tender and slightly caramelized, about 35-40 minutes.
- Make Brown Butter Herb Drizzle: While the squash roasts, melt the butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter foams, then turns golden brown and emits a nutty aroma, which will take about 2-3 minutes. Remove from heat immediately to prevent burning.
- Finish Herb Drizzle: Stir fresh thyme, sage, and apple cider vinegar into the browned butter to create a flavorful herb drizzle.
- Serve: When the squash is fully cooked, transfer it carefully to a serving platter.
- Garnish and Enjoy: Spoon the brown butter herb drizzle over the roasted squash. Garnish with toasted pecans or walnuts, crumbled goat cheese, dried cranberries, and pomegranate arils as desired for a festive and tasty presentation.
Notes
- When slicing the butternut squash, avoid cutting all the way through to help the slices stay attached and roast evenly.
- Use parchment paper on the baking sheet to prevent sticking and facilitate clean-up.
- Watch the butter carefully when browning; remove it from heat as soon as it smells nutty to avoid burning.
- This dish pairs well with roasted meats or can be served as a vegetarian main or side dish.
