Description
Maple Roasted Butternut Squash is a deliciously sweet and savory autumn dish featuring tender butternut squash slices brushed with a maple-olive oil glaze, roasted to perfection, and finished with a fragrant brown butter herb drizzle. Garnished with toasted nuts, goat cheese, dried cranberries, and pomegranate arils, it makes a perfect seasonal side or centerpiece for holiday dinners.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 4 pounds, peeled, halved, and seeded)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1½ teaspoons kosher salt
- ½ teaspoon smoked paprika
Brown Butter Herb Drizzle
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh sage (chopped or ½ teaspoon dried sage)
- 1 teaspoon apple cider vinegar (or lemon juice)
Garnishes (Optional)
- Pecans (toasted) or walnuts
- Goat cheese (crumbled)
- Dried cranberries
- Pomegranate arils
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare Butternut Squash: Peel the squash thoroughly with a vegetable peeler, removing the skin and the white layer beneath. Cut the squash in half lengthwise using a large knife and scoop out all seeds and pulp with a spoon, discarding them.
- Slice Squash: Carefully slice the squash into ¼ inch thick slices without cutting all the way through, maintaining the integrity of the squash half. Take your time to avoid slicing completely through.
- Arrange on Baking Sheet: Place each squash half on the baking sheet, sliced side up, spreading them out evenly.
- Make Glaze and Brush: In a small bowl, whisk together olive oil, maple syrup, kosher salt, and smoked paprika. Brush this mixture generously on all surfaces and between the slices of the squash.
- Roast Squash: Place the baking sheet in the preheated oven and roast the squash for about 40 minutes, or until tender and caramelized.
- Prepare Brown Butter Herb Drizzle: While the squash roasts, melt the butter in a small saucepan over medium heat. Swirl occasionally; the butter will foam, then turn golden brown with a nutty aroma in about 2-3 minutes. Remove from heat immediately.
- Add Herbs and Vinegar: Stir the fresh thyme, sage, and apple cider vinegar into the browned butter until combined.
- Assemble and Serve: When the squash is fully cooked, transfer it to a serving platter. Spoon the brown butter herb drizzle evenly over the top.
- Garnish and Enjoy: Garnish with toasted pecans or walnuts, crumbled goat cheese, dried cranberries, and pomegranate arils if desired for added texture and flavor.
Notes
- When slicing the squash, be careful not to cut all the way through; the slices should stay attached at the base to maintain shape during roasting.
- To toast nuts, place pecans or walnuts in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and golden.
- Fresh herbs provide a more vibrant flavor, but dried herbs are a convenient alternative.
- Adjust the amount of maple syrup based on your preferred sweetness.
- Add garnishes just before serving to maintain their texture and freshness.
