Home » Recipes » Sides » Roasted Butternut Squash

Roasted Butternut Squash

This Roasted Butternut Squash recipe is the perfect holiday side dish, but also easy enough for a weeknight dinner. With tender squash, toasty pecans, and a maple glaze, it’s full of cozy flavor!

Overhead view of maple roasted butternut squash in serving dish with pecans and rosemary

While there are plenty of winter squash options out there, it’s hard to deny that butternut squash is among the best. Naturally sweet, easy to cook (okay, maybe not so easy to prep, but we can’t have it all!), and always delicious, this roasted butternut squash recipes is one of my favorite ways to use it. It ranks right up there with Butternut Squash Mac and Cheese and Chipotle Butternut Squash White Bean Burgers!

The “dressing” we're using on this roasted squash is a combo of avocado oil, real maple syrup, cinnamon, and a pinch of salt. The maple syrup caramelizes as it cooks, adding depth and sweetness. The cinnamon is there to add warmth and a really rich flavor that pairs well with the pecans. Woodsy rosemary is the perfect finishing touch!

Overhead view of roasted butternut squash on pan with rosemary sprigs and pecan halves

Why You’ll Love This Roasted Butternut Squash Recipe

  • Easy. With a simple list of ingredients and one bowl for prep, this recipe is a breeze to make.
  • Flavorful. The combination of maple syrup and cinnamon with the butternut squash creates a warm, cozy flavor that will be a hit at any holiday table.
  • Versatile. This dish works for special occasions and for weeknight dinners. It’s also great for meal prep! Eat it on its own or use it as an add-on for salads all week long.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Butternut squash – Honeynut squash can also be used; it’s similar to butternut squash in shape and texture, but a little bit sweeter.
  • Avocado or coconut oil – Avocado is an excellent choice for high heat cooking, but the flavor of coconut oil also works well here.
  • Maple Syrup – Darker maple syrups have a richer flavor than lighter, but you can use any type for this roasted butternut squash recipe.
  • Ground cinnamon
  • Salt
  • Pecans – Pecan halves make for a nice presentation, but if you’re making this for a weeknight meal, you can use pecan pieces, which are less expensive!
  • Fresh rosemary
Overhead view of maple roasted butternut squash with pecans and rosemary

How to Make Roasted Butternut Squash

  • Prepare. Preheat your oven to 400ºF. Peel the butternut squash, then chop off the neck. Slice the neck into rounds, then dice them into 1-inch pieces. Cut the bottom of the squash in half and discard the seeds and pulp, then cut it into 1-inch pieces. Place all of the squash on a baking sheet.
  • Make the glaze. In a small bowl, whisk together the oil, syrup, cinnamon, and salt. 
  • Glaze the squash. Drizzle the maple syrup mixture over the squash and toss to coat.
  • Cook. Roast the butternut squash on the center rack for 20 minutes, stirring halfway through.
  • Add the pecans and rosemary. Stir in the pecans and rosemary, then return the pan to the oven for another 10 minutes and cook until the squash is tender.
  • Cool. Let the butternut squash cool for 5 minutes, then serve.

Tips for Success

  • Cut the squash into uniformly sized pieces. This ensures even cooking so you don’t end up with some burnt or mushy pieces and others that are still hard!
  • Get a head start. If you're making this for a holiday, you can peel and cut the squash ahead of time. It will keep for a day or two in an airtight container in the fridge.
  • Use real maple syrup. I recommend using pure maple syrup for this roasted butternut squash recipe, as it adds a depth of flavor that pancake syrup just can't match.
  • Don’t crowd the squash. If it’s packed onto the pan too tightly, it will steam instead of roasting and caramelizing. If you’re scaling the recipe up, you’ll probably need to use two pans!
Closeup of roasted butternut squash with pecans and rosemary


  • Add other vegetables. This recipe is delicious with the addition of halved Brussels sprouts, red onions, or parsnips.
  • Or try some fruit. Diced apples add some more sweetness to this roasted butternut squash recipe.
  • Make it nut-free. Pepitas add some crunch while keeping this dish nut-free. Add them 5 minutes before the end of the cooking time.
  • Finish with dried cranberries. Stir them in after the squash is done cooking. They’ll add a sweet-tangy flavor, a pop of color, and chewy texture.

Serving Suggestions

Pair this dish with your favorite holiday mains (Vegan Shepherd’s Pie for me!) and those classic sides like Crispy Roasted Potatoes and Green Bean Almondine.

If you’re serving this roasted butternut squash for a weeknight meal, plate it alongside Air Fryer Popcorn Chicken or Cinnamon & Pecan Crusted Salmon, which shares some of the same ingredients to make your shopping list a little shorter!

How to Store

Refrigerate leftover roasted butternut squash in an airtight container for 3-4 days. To reheat, place it in the oven at 300ºF until warmed through, or microwave it. You can also eat leftovers cold.

Can I Freeze This Recipe?

Yes, you can freeze this roasted butternut squash recipe for later. Transfer it to a freezer-safe container or bag; it will keep in the freezer for up to 3 months. Thaw it in the refrigerator, then reheat it according to the instructions above.

Cinnamon maple roasted butternut squash in serving dish with rosemary and pecans

More Healthy Holiday Side Dish Recipes

Roasted Butternut Squash

4.7 from 3 votes
With tender squash, toasty pecans and maple glaze, this roasted butternut squash is a perfect holiday side, but easy enough for a weeknight!
author: Alyssa
yield: 4 servings
Cinnamon maple roasted butternut squash in serving dish with rosemary and pecans
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes



  • Preheat the oven to 400ºF.
  • Peel the butternut squash, then chop off the neck. Cut the neck into rounds, then dice into 1″ pieces. For the bottom part, cut in half and scoop out the seeds. Set the seeds aside and chop into 1″ pieces. Place squash on a baking sheet.
  • In a small bowl, whisk together the oil, syrup, cinnamon and salt together. Drizzle over the squash and stir to coat.
  • Roast on the center rack for 2o minutes, stirring halfway through.
  • Remove after 20 minutes and stir in pecans and rosemary. Place back in the oven for another 10 minutes or until the squash is fully cooked through.
  • Let cool for 5 minutes, then transfer to a dish and serve immediately!*



* This dish can also be made ahead and reheated in an oven safe dish at 300ºF.


Calories: 290kcal | Carbohydrates: 26g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Sodium: 80mg | Fiber: 6g | Sugar: 10g
cuisine: American
course: Side Dish

Filed Under: