Two words: STAFF FAVORITE. Our maple glazed butternut squash recipe is the sacred trifecta of favorite flavors—salty, sweet and spicy. You’ll eat your way to happiness with the best squash on the planet—trust us on this one!
The only way you could make this easy recipe even easier is to buy squash that’s pre-cubed. No joke—they sell it in the produce section at the supermarket. In just 15 quick minutes, the prep work is done. Pop these babies in the oven then let ‘em roast.
Do the happy dance to maple-glazed magnificence with a sprinkle of salt and a dash of red pepper flakes. Swoon! You can snack on these until your heart’s content or serve them on the side of any hearty entrée.
Maple Glazed Butternut Squash Video
- 4 Tbsp unsalted butter, melted
- 2 tsp onion powder
- 1 tsp garlic powder
- 3 Tbsp maple syrup
- 1 1/2 tsp kosher salt
- 4 lbs butternut squash, peeled, seeded and cut into 1½" pieces (approx. 2 medium)
- red pepper flakes, optional, to taste
- Preheat oven to 400 degrees.
- In a large bowl, mix together all ingredients except the squash and red pepper flakes.
- Add squash and stir, making certain to coat evenly. Divide the mixture in half and pour onto two baking sheets. Don’t be tempted to put all the squash in one pan, as they will steam and not caramelize. Sprinkle with red pepper flakes for an added kick if desired then roast 40–45 minutes. To make certain it browns evenly on all sides, flip during roasting.
Serve these on the side of eggs for a deliciously hearty breakfast!