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Easy Maple Brown Butter Roasted Butternut Squash

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This Maple Brown Butter Roasted Butternut Squash is a simple yet elegant side dish featuring caramelized squash with nutty brown butter and sweet maple syrup. It’s perfect for holidays or weeknight dinners, and the skin-on technique adds texture and prevents mushiness.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), cubed into 1-inch pieces
  • 4 tablespoons (60 g) unsalted butter
  • 3 tablespoons (60 ml) pure maple syrup
  • 1 tablespoon (15 ml) olive oil
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon (5 g) kosher salt (use ½ teaspoon if using table salt)
  • ½ teaspoon (2 g) freshly ground black pepper
  • Optional: flaky sea salt (e.g., Maldon) and fresh parsley or sage for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the butternut squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Peel if desired (or leave skin on). Cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  3. Brown the butter: In a small saucepan over medium heat, melt 4 tablespoons butter. Continue cooking, swirling occasionally, until it foams, subsides, and turns amber with golden specks (about 4-5 minutes). Remove from heat immediately.
  4. Make the maple brown butter mixture: Pour browned butter into a mixing bowl. Add maple syrup, olive oil, salt, and pepper. Whisk until combined. Add thyme sprigs and let steep 1-2 minutes.
  5. Toss the squash: Add cubed squash to the bowl and toss with a spatula until evenly coated.
  6. Arrange on baking sheet: Spread squash in a single layer, not touching. Scatter thyme sprigs among pieces.
  7. Roast for 25-30 minutes: After 15 minutes, flip each piece with a spatula. Continue roasting until tender and caramelized (another 10-15 minutes).
  8. Serve immediately: Transfer to a platter, sprinkle with flaky sea salt and fresh herbs if desired. Serve hot, warm, or at room temperature.

Notes

For best caramelization, pat squash dry before tossing. Don’t skip flipping halfway through. Brown butter can burn quickly—watch carefully. For a dairy-free version, substitute butter with coconut oil or vegan butter (flavor will differ). Maple syrup can be replaced with honey or agave nectar.

Nutrition

Keywords: roasted butternut squash, maple brown butter, easy side dish, fall recipe, Thanksgiving side, caramelized squash

Find it online: https://sparklechew.com/easy-maple-brown-butter-roasted-butternut-squash/