Introduction
Butternut squash has a sweetness that wants very little help. Roast it hard, give it a little maple syrup and a scatter of brown sugar, and the edges caramelise into something that tastes far more considered than four ingredients has any right to.
This is a side dish for a roast, a Thanksgiving table, or a Tuesday. It takes thirty minutes and the oven does the work.
Why This Recipe Works
- Quarter-inch slices, cut in unison. Even slices caramelise at the same rate. Thick and thin pieces on the same tray means burnt edges next to raw centres.
- Flat side down for stability. Halve the squash and set it cut-face down before slicing. A round squash rolling under your knife is how people cut themselves.
- Maple and brown sugar do different jobs. The syrup penetrates and glazes; the brown sugar sits on the surface and caramelises into crisp edges.
- Salt and pepper against the sweetness. Without seasoning this reads as dessert. Season it properly and it becomes a side dish.
- Line the tray. Sugar plus a bare sheet pan equals welded-on caramel. Foil or parchment, every time.
The Maple Glazed Butternut Squash Recipe
Maple Glazed Butternut Squash
Equipment
- (Help support our site!)Sheet Tray
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
Ingredients
- 1 whole Butternut Squash halved
- 1/4 cup Maple Syrup
- 2 tsp Brown Sugar
- 1 T.T Salt & Pepper
Instructions
- Use pre made butternut squash. See how to video.
- Place butternut squash on cutting board flat slide down, slice into 1/4 inch slices keeping it in unison.
- Place on tray lined with aluminum foil or parchment paper.
- Drizzle maple syrup on top of butternut squash along with crumbled brown sugar or granulated.
- Place in pre heated oven 350 degrees for 10-15 minutes till sugar melts and butternut squash begins to caramelize.
- Pull from oven and plate. Drizzle a touch more syrup if needed.
Notes
Nutrition
How to Make Maple Glazed Butternut Squash: Step by Step
Step 1: Prepare the squash
Peel and halve the squash, scraping out the seed cavity.
Step 2: Slice evenly
Set each half flat side down on the board and slice into quarter-inch pieces, keeping them together as you go so they stay uniform.
Step 3: Line the tray
Foil or parchment on a sheet pan, and lay the slices out in a single layer. Overlapping means steaming rather than roasting.
Step 4: Glaze
Drizzle the maple syrup evenly over the squash and crumble the brown sugar across the top.
Step 5: Season
Salt and freshly ground black pepper. Be more generous than instinct suggests.
Step 6: Roast
Into a preheated 350°F oven for ten to fifteen minutes, until the sugar has melted and the edges are caramelising.
Step 7: Plate and finish
Out of the oven and onto the plate, with an extra drizzle of maple syrup if it needs it.
Chef’s Notes
Buy it pre-cut if you like. Peeling and seeding a butternut is the slow part. Pre-cut squash from the supermarket works perfectly well here.
Add texture. A handful of candied pecans over the top just before serving turns this into a proper holiday side.
Savoury variation. Skip the brown sugar and finish with thyme, sage or a little chilli for something that leans savoury.
Frequently Asked Questions
Do I need to peel butternut squash?
For this recipe, yes. The skin is edible when roasted whole in wedges, but in thin slices it stays tough and gets in the way.
Can I use honey instead of maple syrup?
You can, though honey burns faster. Drop the oven to 325°F and watch it more closely.
How do I stop it going soggy?
Single layer, no overlapping, and a properly preheated oven. Crowding the tray traps steam.
Can I make it ahead?
Roast it, then reheat in a hot oven for five minutes before serving. It loses its edge if microwaved.