This is hands down one of my new favorite side dishes. It is simple, uses only a handful of ingredients, and has that wonderful combination of sweet and savory. Throw in a delicious tang from the dried cranberries and this recipe is over the top.
What’s more, when you buy pre-cubed butternut squash at the grocery store, prep time is under 10 minutes. Yes!
Perfect for your holiday dinner table or a simple weeknight side dish, this maple roasted butternut squash is a great recipe to have up your sleeve. Enjoy!
What is your favorite way to prepare butternut squash? Let me know below!
Maple Roasted Butternut Squash
- 2 lbs. cubed butternut squash – roughly 1 inch cubes
- 2 apples, cut into chunks – granny smith and honey crisp are both delicious!
- 1/4 cup maple syrup
- 1 tbls. butter (optional, but recommended)
- 1/2 tsp. salt
- 2 pinches nutmeg
- Generous handful of dried cranberries (optional)
- Preheat the oven to 400 degrees.
- Line large baking sheet with aluminum foil and spray with cooking spray.
- Combine squash and apples in a large bowl.
- In a small microwave safe dish, combine syrup and butter. Microwave for about 30 seconds or until butter is melted. Stir to combine.
- Pour syrup mixture over squash and apples; stir until syrup thoroughly coats the squash.
- Transfer squash to baking sheet and distrubute evenly.
- Sprinkle salt and nutmeg over squash.
- Bake squash for 30 minutes, stir, and continue cooking an additional 20-25 minutes or until squash is tender and beginning to caramelize.
- Transfer squash to serving dish, mix in dried cranberries (if using) and enjoy!