This Maple Herb Roasted Butternut Squashrecipe is the warmth of great herbs + spices and succulent taste of savory flavors which is beautifully put together for the best centerpiece dish during the Holidays. Perfectly roasted whole butternut squash, topped with dried cranberries, chopped nuts, pumpkin seeds, and a delicious maple syrup glaze----this recipe is a definite crowd-pleaser! All vegan and gluten-free ingredients.
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I'm seriously in love with how delicious this recipe is. While I do enjoy a beautifully roasted chicken during Thanksgiving, I also love having a lot of vegan options as well and this Maple Herb Roasted Butternut Squash will be on my list this year!
If you're a lover of butternut squash, then I can guarantee that you'll love this one. It's not only beautiful, but it tastes absolutely amazing with the infusion of sweet + savory flavors that go so well together. No worries at all, I've listed a few of my other vegan main dish options that are a great alternative to this recipe if you aren't a huge fan of butternut squash:
I'm not sure if you're looking for more traditional Thanksgiving dishes or not, however, for a non-traditional feel----I recommend this Vegan Pumpkin Curry Butternut Squash. SO good!
Why You’ll Love This Maple Herb Roasted Butternut Squash
Bold flavors—Savory + Sweet marry so well together!
Easy to make. Easy weeknight meal option.
Butternut squash are just so delicious as the main 'meaty' veggie!
Uses simple ingredients.
Completely meal-prep friendly!
Great vegan option for everyone!
Fun cooking activity for entire family.
And just absolutely wholesome and perfect for any kind of weather or occasion.
How To Make Maple Herb Roasted Butternut Squash
When it comes to making this Maple Herb Roasted Butternut Squash, the process comes in 3 easy steps:
Begin by prepping your butternut squash first! In this step, you'll peel your butternut squash past the out layer, white layer, and until you see the "orange-colored" flesh.
Cut the butternut squash in half (making small slits along each) and add them to a baking sheet.
Finally, you add add the olive oil, seasonings, and maple syrup, bake, and wallah. It’s magic!
Ingredients for Maple Herb Roasted Butternut Squash
The three components for this Maple Herb Roasted Butternut Squash are the halved butternut squash, maple drizzle, and the toppings.
Here’s what you need to make this Maple Herb Roasted Butternut Squash:
Butternut squash. I use 1 medium squash (about 4-5 lbs.), peel, + then cut in half.
Olive oil. You can also use avocado oil or Grapeseed oil, if you prefer.
Maple syrup. Use pure syrup, not imitation or pancake syrup.
Dried herbs and spices. I love a combination of salt, black pepper, garlic, thyme, basil, oregano, parsley, and smoked paprika.
Cranberries. The perfect bit of tartness needed for this dish.
Nuts. You can use your favorite nuts like walnuts, pecans, hazelnuts, etc. and keep them whole or roughly chop for the topping.
Pumpkin seeds. These add crunch and healthy fats to this dish.
Vegan butter. You can also use an equal amount of extra virgin olive oil if you prefer that flavor atop your butternut squash.
Best Topping Ideas for this Maple Herb Roasted Butternut Squash
I like to add some extra texture to my roasted butternut squash like this one. Therefore, I wanted to share a few more ideas incase you make this roasted butternut squash more than once and want to switch things up!
Other topping ideas include:
Roasted veggies like cubed sweet potatoes, carrots, broccoli, or corn
Crispy bacon (if you're not plant-based, of course)
Honey instead of maple syrup (if you're not plant-based, of course)
Roasted fruit like sliced apples, pears, etc.
Nuts, such as pecans, hazelnuts or walnuts
Roasted herb tomatoes
Crispy sage leaves
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BUTTERNUT SQUASH!
Unlike traditional Thanksgiving dinner, Friendsgiving is the place where you get to enjoy good times with close friends and extended family. For many, Friendsgiving has become their new tradition and with more people wanting to maintain a healthier lifestyle, this list of How to Host the Perfect Vegan Friendsgiving comes in handy. It’s all about creating simple ways to make this moment the most memorable.
Awesome Meat Substitutes to Try This Year.
Awesome Meat Substitutes to Try This Year is all about finding out the various ways that you can substitute meat on those days where you just feel like giving your usual eating habits a break or for those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate in your diet. Plant Protein–the latest trend that has been transforming into a year of “no-meat” is just one of the many ways that you can say ‘yes’ to eating a whole diet and ‘no’ to eating meat if desired.
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
PREP + CUT THE BUTTERNUT SQUASH:
Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them.
Semi-slice each squash into ¼ inch slices, but DO NOT slide the knife all the way down---it's best to take your time to avoid that. NOTE: If needed, place each butternut squash between two wooden spoons or chopsticks to help guide you with how far down to cut.
Transfer each butternut squash, sliced side up, onto the prepared baking sheet and brush them with the olive oil on both sides and season with the salt, black pepper, smoked paprika, oregano, thyme, basil, garlic powder, and parsley.
BAKE THE BUTTERNUT SQUASH:
Bake for 30 minutes or until softened. Then carefully brush the melted butter and maple syrup unto each butternut squash and bake for another 10-15 minutes until golden and 'caramelized'.
Remove from oven and let them cool slightly before adding your desired toppings: dried cranberries, chopped nuts, pumpkin seeds, drizzle of maple syrup, etc.
Serve immediately with your favorite side.
Tips & Tricks
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve. To re-heat, add each serving to the oven, until warmed through. Drizzle with additional maple syrup, if needed.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Maple Herb Roasted Butternut Squash. Everything from my fave baking sheets, wooden spoons, parchment paper, mixing bowls, and more. SEE THEM HERE!