If you’re looking for a side dish that captures the cozy flavors of fall with minimal effort, this Roasted Butternut Squash with Maple Balsamic Glaze is an unforgettable seasonal favorite. Tender cubes of butternut squash are roasted until caramelized and golden, then drizzled with a luscious maple-balsamic reduction that adds the perfect balance of sweetness, tang, and depth. The glaze clings to every piece, transforming simple roasted squash into a vibrant, elegant, and irresistibly flavorful dish. Whether you’re hosting a holiday dinner, planning a weeknight meal, or wanting a naturally sweet and comforting vegetable side, this recipe delivers warm autumn vibes in every bite.
Why You’ll Love Roasted Butternut Squash with Maple Balsamic Glaze
This dish is the perfect combination of sweet, savory, and tangy flavors.
- The squash becomes caramelized on the outside and buttery soft inside.
- The maple-balsamic drizzle elevates the dish with richness and brightness.
- Minimal ingredients, maximum flavor.
- Works for holidays, weeknights, or meal prep.
- Naturally gluten-free, vegan, and nutrient-rich.
Why You Should Try This Recipe
This side dish feels gourmet but uses simple ingredients. The balsamic reduction pairs beautifully with the natural sweetness of butternut squash, creating a restaurant-worthy flavor profile without extra work. It’s versatile, easy to adapt, and a guaranteed crowd-pleaser at any table — from Thanksgiving to everyday dinners.
Ingredients You’ll Need
For the Roasted Butternut Squash:
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon (optional for warmth)
- ½ tsp smoked paprika (optional for depth)
For the Maple Balsamic Glaze:
- ¼ cup balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tbsp butter or vegan butter (optional for richness)
- Pinch of salt
Optional Add-Ons:
- Chopped pecans or walnuts
- Dried cranberries
- Fresh thyme
- Crumbled feta or goat cheese
How to Make Roasted Butternut Squash with Maple Balsamic Glaze
- Prep Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season Squash: Toss cubed squash with olive oil, salt, pepper, cinnamon, and smoked paprika until evenly coated.
- Roast: Spread squash in a single layer and roast 25–35 minutes, flipping halfway, until caramelized and tender.
- Make the Glaze: In a small saucepan, simmer balsamic vinegar and maple syrup over medium heat for 4–6 minutes until thickened and glossy. Whisk in butter for extra richness.
- Glaze & Toss: Drizzle the warm glaze over roasted squash and toss gently to coat.
- Serve: Add toppings like pecans, cranberries, or thyme. Serve warm.
Nutritional Information (Estimated per serving)
- Calories: 165
- Protein: 2g
- Carbs: 24g
- Fat: 6g
- Fiber: 3g
- Sugar: 10g
Tips for the Best Roasted Butternut Squash
- Cut squash into even pieces for uniform roasting.
- Don’t overcrowd the pan — gives the squash crisp, caramelized edges.
- Use real maple syrup, not pancake syrup.
- Reduce glaze until it lightly coats a spoon — it thickens as it cools.
- Add fresh thyme at the end for a pop of earthiness.
- Serve immediately for the best texture and shine.
Variations & Substitutions
- Spicy Version: Add chili flakes or cayenne.
- Nut-Free: Skip nuts or add toasted pumpkin seeds.
- Extra Sweet: Add a drizzle of honey or sprinkle of brown sugar before roasting.
- Savory Twist: Add garlic powder or rosemary.
- Creamy Finish: Add crumbled goat cheese or feta.
- Holiday Version: Top with cranberries and pecans for a festive touch.
What to Serve with This Dish
Pairs beautifully with:
- Roast chicken or turkey
- Ham or pork tenderloin
- Salmon or white fish
- Quinoa, wild rice, or couscous
- Fall salads and grain bowls
- Holiday spreads and Thanksgiving menus
Common Mistakes to Avoid
- Cutting uneven cubes: Leads to uneven cooking.
- Using low heat: The squash won’t caramelize properly.
- Over-reducing glaze: It can become bitter — watch closely.
- Adding glaze too early: It may burn in the oven — drizzle after roasting.
- Skipping oil: Squash dries out without enough oil.
Storing Tips
- Refrigerate in an airtight container for 3–4 days.
- Reheat in microwave or oven at 350°F until warm.
- Freeze roasted squash separately (without glaze) for up to 2 months.
- Add glaze after reheating for best flavor.
Conclusion
This Roasted Butternut Squash with Maple Balsamic Glaze is a flavorful, colorful, and wholesome side dish that elevates any meal. With caramelized squash, a glossy sweet-tangy glaze, and optional festive toppings, it’s a dish that brings warmth and elegance to your table. Whether you’re serving a holiday feast or a weekday dinner, this recipe offers a beautiful balance of flavor, comfort, and ease.
Recipe FAQ’s
Can I use frozen butternut squash?
Yes — roast from frozen but expect a softer texture.
Can I make the glaze ahead?
Absolutely — store in the fridge and warm gently before using.
Is maple syrup required?
It gives the best flavor, but honey works as a substitute.
How do I peel butternut squash easily?
Microwave whole squash for 2–3 minutes to soften skin, then peel.
Does this recipe work with acorn or kabocha squash?
Yes — any winter squash can be used.