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Closeup of sliced Maple Herb Roasted Butternut Squash
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5 from 1 vote

Maple Herb Roasted Butternut Squash

This Maple Herb Roasted Butternut Squash recipe is the warmth of great herbs + spices and the 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 + Gluten-free.
Prep Time10 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Keyword: baked, butternut squash, cranberries, dairy-free, holidays, homemade, main dish, maple, meatless, nuts, roasted, savory, sweet, thanksgiving, vegan
Servings: 6 servings
Calories: 172kcal
Author: Shanika

Ingredients

BUTTERNUT SQUASH:

  • 1 medium butternut squash (About 5lbs. or so)
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 2 Tbsps vegan butter, melted
  • ¼ cup pure maple syrup

OPTIONAL TOPPINGS:

  • Dried cranberries
  • Your favorite nuts (i.e. walnuts, pecans, etc.)
  • Pumpkin seeds
  • Pure maple syrup, for drizzle

Instructions

  • 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.
  • Bon Appetit!

Notes

  • 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!

Nutrition

Calories: 172kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 425mg | Potassium: 500mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13467IU | Vitamin C: 26mg | Calcium: 90mg | Iron: 2mg