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Easy Maple Glazed Butternut Squash

Easy Maple Glazed Butternut Squash for a Sweet Healthy Twist

This Easy Maple Glazed Butternut Squash is a quick and delightful vegan side dish, perfect for any meal with its sweet and salty flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Butternut Squash Go for deep orange squash for the best flavor.
For the Glaze
  • 2 tablespoons Olive Oil Feel free to substitute with coconut oil.
  • 3 tablespoons Real Maple Syrup Honey is a great alternative for non-vegans.
  • 1 teaspoon Ground Cinnamon Consider nutmeg for a unique flavor variation.
  • 1 teaspoon Kosher Salt Sea salt can work as a perfect substitute.
  • 1/2 teaspoon Black Pepper Freshly ground pepper enhances flavor significantly.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • mixing bowl
  • Vegetable Peeler
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper.
  2. Slice off both ends of the butternut squash, cut it in half lengthwise, peel the skin, and scoop out the seeds. Chop into uniform cubes, about 1-inch pieces.
  3. In a mixing bowl, whisk together olive oil, real maple syrup, ground cinnamon, kosher salt, and black pepper until well combined.
  4. Toss the cubed butternut squash in the bowl with the maple glaze, ensuring every piece is evenly coated.
  5. Spread the glazed squash cubes onto the prepared baking sheet in a single layer.
  6. Bake for 20–25 minutes, flipping halfway through.
  7. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven for the best texture.

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