Delicious Oven Roasted Butternut Squash Recipe
This oven roasted butternut squash is a delicious side or main dish, either stand alone as it is or whether you decide to stuff it with something more filling. This recipe is a basic maple roasted squash that cooks beautifully in the oven, with a gorgeous slick of maple syrup, fresh sage and rock salt - it doesn't take much to make this humble squash a moreish dish.
We love cooking with a range of in season, root vegetables. We especially love the unique, sweet, earthy flavors of butternut squash and have previously made this lovely butternut and beet salad.
I have cooked this oven roasted squash a number of times and usually serve it different each time! I have sprinkled it with vegan bacon bits and served it as a side dish. I have also roasted it with our delicious vegan sausage stuffing as a main dish, which went down a treat.
This oven roasted butternut squash recipe is super versatile. It goes great as the perfect side dish for a weekday meal or larger celebration such as Thanksgiving, Christmas or Easter.
This oven baked butternut squash recipe is vegan, therefore, dairy free. It is also gluten-free and a nut free recipe.
Oven Roasted Butternut Squash Ingredients
- Butternut Squash
- Maple Syrup
- Fresh Sage
- Olive Oil
- Rock Salt
How To Make Oven Roasted Butternut Squash
- Preheat your oven to 200c/390f, wash your butternut squash.
- Chop the stalk and bottom of the squash off, cut lengthways in two, then scoop out all of the innards.
- Score the flesh of the butternut squash, then pour the olive oil, maple syrup on to the inside. Sprinkle with salt then put some fresh sage leaves onto the flesh.
- Place in the oven on a tray, to be roasted for approximately 50 minutes.
- The roasting time may vary, depending on the size of your butternut squash, so simply check it is roasted through with a metal skewer or a fork (a skewer works better if you don't want to ruin the presentation of the squash).
Hint: Use a spray oil to avoid "pooling" of olive oil in the butternut squash hole. A basting brush is also helpful to spread the maple syrup which can be very viscous.
Variations To Recipe
I have oven roasted butternut squash several times of year, it is almost one of my most made vegetable when it comes to the colder months. Here are some other flavors of squash I have made:
- Sprinkle a crushed garlic, rock salt, crushed cumin seeds and a little turmeric, alongside a spray of olive oil
- Sprinkle a little garlic granules, paprika, red pepper flakes and a spray of olive oil.
- Add some fresh, thinly sliced garlic for roasting and add some vegan parmesan once cooked through.
- Stuff with our delicious vegan sausage stuffing for a heartier main.
- Serve alongside our other delicious roasted vegetable sides, such as this roasted broccolini or maple roasted parsnips.
Substitutions
Don't have a butternut squash? No worries. There are lots of variations of squash. You can roast an acorn squash instead, simply follow the same method and ingredients. An acorn squash may. cook a little quicker, as it is slightly less fleshy. Try it in the oven for around 40 minutes.
Equipment Needed
- Chopping Board
- Chopping Knife
- Spoon or scoop
- Baking Tray
How to roast butternut squash cubes
This recipe can easily be made into roasted butternut squash cubes. Simply peel the squash and then dice it up into cubes once you have discarded of the innards.
Next, toss the cubes in the salt, olive oil, maple syrup and fresh sage. Then place on a lined baking tray, however roast for a shorter amount of time, approximately 25-30 minutes should be enough, all depending on how small you cube your butternut squash, so keep an eye it doesn't burn.
Delicious Maple Oven Roasted Butternut Squash Recipe
This oven roasted butternut squash is a delicious side or main dish, either stand alone as it is or whether you decide to stuff it with something more filling. This recipe is a basic maple roasted squash that cooks beautifully in the oven, with a gorgeous slick of maple syrup, fresh sage and rock salt - it doesn't take much to make this humble squash a moreish dish.
Ingredients
- 1 butternut squash
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 4-5 leaves fresh sage or 1tsp dried sage
- 1 teaspoon rock salt (such as Celtic or Himalayan)
Instructions
- Preheat your oven to 200c/390f, wash the butternut squash.
- Chop the stalk and bottom of the squash off, cut lengthways in two, then scoop out all of the innards.
- Score the flesh of the butternut squash, then pour the olive oil, maple syrup on to the inside. Sprinkle with salt then put some fresh sage leaves onto the flesh.
- Place in the oven on a tray, to be roasted for approximately 50 minutes.
- The roasting time may vary, depending on the size of your butternut squash, so simply check it is roasted through with a metal skewer or a fork
Notes
1) When checking if the oven roasted butternut squash is cooked through, a skewer works better than a fork if you don't want to ruin the presentation of the squash.
2) Cooking time for the squash may vary, depending on the size. 50 minutes cooking time is a rough estimate. Mine was a small-medium sized squash.
If you decide to make this oven roasted butternut squash please do leave a star rating and comment. We love to hear how you are getting on with your creations.
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