Diced & roasted butternut squash is tossed in a cinnamon maple brown butter sauce & topped with crispy sage leaves! Your whole family’s going to love this easy Fall side dish!
Thanksgiving is right around the corner and this roasted butternut squash recipe needs to be at the top of your list of Thanksgiving side dishes! It’s sweet, buttery, so simple and always a crowd pleaser! (Don’t let the term brown butter intimidate you – it’s actually so easy to make!)
The first time I made this recipe, I couldn’t stop eating it. It reminded me of the candied yams my mom makes every year during the holidays except a lot simpler and less time consuming. (And no marshmallows! I can’t stand candied sweet potatoes with marshmallows!😂)
Ingredients For Your Roasted Butternut Squash
- Butternut squash: I usually look for squash that has a larger top section. (I think they’re easier to cut and peel.) You’ll need at least 1 medium squash for this recipe.
- Maple syrup: Always use the real stuff!
- Butter: I used salted butter for mine.
- Cinnamon: A ½ teaspoon will go into your sauce.
- Oil: I always suggest using avocado oil for roasting veggies because of it’s high smoking point. (Meaning it can cook your veggies and keep them crisp at higher temperatures without letting them burn.) Olive oil can be used instead though.
- Salt: You’ll need just enough to season your butternut squash and sage leaves (if making crispy sage).
- Fresh sage leaves: Optional but so good after they crisp up! (They add the best salty crunch to your squash!)
What is Brown Butter?
One word – deliciousness! It’s made by cooking butter on the stovetop long enough to toast the milk solids giving it a nutty and caramel flavor. It’s so good with veggies, used in baked goods and even made into pasta sauces. Looking for more brown butter recipes? Try my Brown Butter Maple Glazed Carrots or Hasselback Honeynut Squash with Cinnamon Maple Pecan Sauce!
How to Make Roasted Butternut Squash with Maple Brown Butter
1. Preheat your oven. Turn your oven on to 400 degrees and line a baking pan with parchment paper.
2. Prepare your squash. Peel, deseed and dice your squash then add it to a large bowl. Toss the pieces with avocado oil (or olive oil) and season with salt.
3. Roast! Spread the squash out on your prepared pan and bake for 30-35 minutes or until tender. (I’d suggest checking them around the 20 minute mark to see how much longer they’ll need.) Transfer your squash to a serving bowl to keep warm once done.
4. Make your maple brown butter. Melt your butter in a small frying pan over medium high heat until it begins to foam. Then start whisking or stirring the butter until the foam subsides turns a caramely brown color. Remove your pan from the heat and stir in your maple syrup and cinnamon.
5. Serve! Immediately pour the sauce over your butternut squash and toss it to coat. Serve and enjoy!
Optional: Top it with crispy sage leaves! Wipe your fry pan clean (or use a separate pan) and melt another pad of butter over medium high heat. Then whisk the butter until it foams and turns slightly brown again. Add a handful of fresh sage leaves this time and let them fry for 30 seconds or until the sage is crispy. Then transfer the sage to a paper towel and season with salt to taste. Let the leaves cool completely before serving them over your butternut squash. Your crispy sage leaves can be made before roasting your squash too!
Tips For Prepping Your Squash
This is my preferred way to peel, deseed and dice my butternut squash. (Everyone has their own method, this way works the best for me!😊)
- Cut the stem and bottom off the squash.
- Turn the squash on it’s side and slice it into 1 inch slices.
- Cut the skin off the edges of each slice.
- Cube each slice into bite-size pieces.
Why you’ll love this roasted butternut squash recipe!
- Simple & delicious! This dish is proof that tasty recipes don’t have to be complicated!
- The best Fall side dish! Sweet, buttery and uses seasonal ingredients! It’s perfect for Thanksgiving or Christmas!
- A healthy-ish alternative to candied yams! Not that candied yams are bad – they’re absolutely delicious! But for the more “health conscious” guest, this butternut squash recipe is a great option!
More side dish recipes you might like:
- Easy Maple Bacon Brussel Sprouts
- Hasselback Honeynut Squash with Cinnamon Maple Pecan Sauce
- Brown Butter Maple Glazed Carrots
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Roasted Butternut Squash with Maple Brown Butter
- 1½ – 2 lbs. butternut squash, peeled, deseeded & diced (about 1 medium squash)
- ¼ cup maple syrup
- 2 Tbsp butter
- ½ tsp cinnamon
- 1 Tbsp avocado oil or olive oil
- Salt, to taste
- Fresh sage leaves, optional
- Preheat your oven to 400 degrees and line a baking pan with parchment paper.
- Then add your diced butternut squash to a large bowl and toss them in your avocado oil (or olive oil) and season with salt.
- Spread your squash out on the prepared pan and bake for 30-35 minutes (depending on their size) or until tender. (I'd suggest checking them around the 20 minute mark to see how much longer they'll need.) Transfer your squash to a serving bowl to keep warm once done.
- Next melt your butter in a small frying pan over medium high heat. Start whisking the butter until it foams and becomes slightly brown. Then stir in your maple syrup and cinnamon. Immediately pour the sauce over your butternut squash and toss it to coat. Serve and enjoy!
- Optional: Top it with crispy sage leaves! Return your fry pan back to the stove and add another small pad of butter. Then whisk the butter until it foams and turns slightly brown again. Add fresh sage leaves this time and let them fry for 30 seconds or until the sage is crispy. Transfer the sage to a paper towel and let them cool slightly. Then sprinkle them over your butternut squash and serve!