This simple butternut squash recipe is born from a desire to strip back the fuss and focus on what really matters: flavor, texture, and ease. There’s a certain satisfaction in roasting a whole vegetable until it’s tender and sweet, no complicated sauces needed. It’s a humble dish, but one that feels like a little celebration of autumn’s bounty.

Why I keep coming back to this recipe.

It’s honest and forgiving, perfect for busy nights. The smell alone lifts the mood, and the flavor is reliably comforting. Plus, it’s endlessly customizable—spice it up, add cheese, or serve over grains. It’s a simple dish that feels like a small act of kindness, season after season.

Understanding the key ingredients.

• Butternut squash: Sweet, starchy flesh, softens beautifully when roasted, filling the kitchen with a warm aroma.
• Olive oil: Adds richness and helps the spices stick, plus crisping the edges.
• Salt: Enhances sweetness and balances the earthy flavor.
• Cinnamon: A dash of warm spice, optional but adds depth.
• Maple syrup: Brings a glossy, sweet finish, complementing the roasted notes.
• Lemon juice: Brightens the dish with a zing, cuts through the richness.
• Fresh herbs or nuts: Optional toppings for texture and color.

Tools of the trade for easy roasting.

• Vegetable peeler: To peel the tough skin of the squash easily.
• Sharp knife: To halve and cube the squash with control.
• Baking sheet: To roast the squash evenly.
• Parchment paper: To prevent sticking and make cleanup easier.
• Bowl: To toss the squash with oil and seasonings.

Step-by-step guide to roasting and serving.

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Cut the butternut squash in half lengthwise. Scoop out the seeds with a spoon.

Step 3: Peel the squash with a sturdy vegetable peeler, aiming for smooth, even strips.

Step 4: Slice the squash into 1-inch thick cubes. Toss with olive oil, salt, and a sprinkle of cinnamon.

Step 5: Spread the cubes on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and caramelized.

Step 6: While the squash roasts, prepare a simple drizzle of maple syrup and lemon juice.

Step 7: Once done, let the squash rest for 5 minutes. Drizzle with the maple and lemon mix.

Step 8: Serve warm, with a sprinkle of chopped herbs or toasted nuts if desired.

Roasted Butternut Squash with Maple and Lemon

This roasted butternut squash recipe involves peeling, cubing, and roasting the vegetable until tender and caramelized, highlighting its natural sweetness. The dish is finished with a drizzle of maple syrup and fresh lemon juice, creating a balance of warm, sweet, and bright flavors. The final texture is soft yet slightly crisp around the edges, with a glossy, flavorful coating.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Autumn

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 medium butternut squash about 2 pounds
• 2 tablespoons olive oil for tossing the squash
• 1/2 teaspoon salt to enhance sweetness
• 1/4 teaspoon cinnamon optional but adds warmth
• 2 tablespoons maple syrup for finishing
• 1 tablespoon lemon juice brightens the dish
• optional fresh herbs or nuts for garnish

Equipment

• Vegetable Peeler
• Sharp Knife
• Baking sheet
• Parchment Paper
• Bowl

Method

 

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. Using a vegetable peeler, carefully peel the tough skin off the butternut squash until smooth, revealing the orange flesh underneath.
3. Cut the squash in half lengthwise with a sharp knife, then scoop out the seeds with a spoon.
4. Slice the squash into 1-inch thick cubes, aiming for even pieces for uniform roasting.
5. In a bowl, toss the cubes with olive oil, salt, and cinnamon until evenly coated and fragrant.
6. Spread the seasoned cubes on the prepared baking sheet in a single layer, ensuring they are not crowded.
7. Roast in the oven for 25-30 minutes, flipping once halfway through, until the edges are caramelized and the squash is tender when pierced with a fork.
8. While the squash roasts, prepare a simple drizzle of maple syrup and lemon juice in a small bowl.
9. Once roasted, transfer the squash to a serving dish and let it rest for 5 minutes to settle.
10. Drizzle the warm squash with the maple and lemon mixture, tossing gently to coat each piece with the glossy glaze.
11. Garnish with chopped fresh herbs or toasted nuts if desired, then serve warm and enjoy the comforting flavors and tender texture.

Cooking checkpoints and tips.

• The squash should be golden-brown and slightly caramelized at the edges.
• It should pierce easily with a fork when done.
• The aroma should be sweet, smoky, with hints of cinnamon and roasted notes.

Common pitfalls and how to avoid them.

• Dull knives can be dangerous and make slicing tough.? Use a sharp knife to prevent slips and uneven cuts.
• Leaving squash in too long causes a soggy texture.? Keep an eye on the roasting time; overcooked squash gets mushy.
• Inconsistent seasoning when pieces are unevenly coated.? Toss the cubes well to coat evenly with oil and spices.
• Cold oven causes uneven cooking and poor caramelization.? Ensure the oven is fully preheated for even roasting.

This recipe is all about embracing the natural sweetness and earthy charm of butternut squash without fuss. It’s forgiving, adaptable, and perfect for cozy nights or quick lunches. Play around with spices or toppings—make it yours, and enjoy the simple pleasure of roasted squash.

Jonny

I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.