Roasted Butternut Squash with Maple Browned Butter

There’s something magical about the transition from summer to fall, especially when it comes to the flavors of the season. One dish that captures this essence perfectly is Roasted Butternut Squash with Maple Browned Butter. I remember the first time I made it; the kitchen filled with the sweet aroma of roasting squash, and I couldn’t wait to taste it. This dish is more than just food; it’s a warm hug on a cool evening, reminding us of family gatherings and cozy dinners.

What You’ll Need for Roasted Butternut Squash with Maple Browned Butter

Cooking is all about harmony, and the ingredients for this dish come together beautifully. The star, butternut squash, brings sweetness and a creamy texture when roasted, while extra-virgin olive oil helps achieve that perfect caramelization. Add in rosemary for a fresh herbal note, and maple syrup for that unmistakable fall sweetness. Each ingredient plays its part in making this dish a cozy, comforting option.

• 1 2-pound butternut squash: The main ingredient that offers a rich, sweet flavor when roasted.
• 2 tablespoons extra-virgin olive oil: Essential for roasting, it helps the squash caramelize beautifully.
• ½ teaspoon kosher salt: Enhances the overall flavor of the dish.
• ¼ teaspoon freshly ground black pepper: Adds a subtle kick to balance the sweetness.
• 2 tablespoons butter: Used for browning, it adds a nutty richness that’s irreplaceable.
• 2 tablespoons fresh rosemary, minced: Provides a fragrant herbal touch that pairs wonderfully with the squash.
• 2 tablespoons maple syrup: A sweet drizzle that elevates the dish to a new level of flavor.
• Flaky sea salt, for serving: A finishing touch that adds texture and flavor.

Recipe Directions for Roasted Butternut Squash with Maple Browned Butter

Making Roasted Butternut Squash with Maple Browned Butter is a delightful experience that fills your kitchen with warmth and delicious aromas. Follow these steps to create a dish that’s sure to impress.

1. Preheat your oven to 425°F. This temperature is ideal for roasting, ensuring your butternut squash will caramelize beautifully.

2. Take your butternut squash and lay it on its side on a cutting board. With your sharpest knife, carefully cut off the top and bottom. This will give you a stable base to work with.

3. Next, peel the skin off the squash. A vegetable peeler works wonders here. Slice the squash in half from stem to stem, revealing the beautiful orange flesh inside.

4. Using a sturdy spoon, scoop out the insides of the squash and discard them. We want to focus on the flesh for roasting.

5. Cut the squash into 1-inch cubes. The uniform size will ensure even cooking. Place the cubes in a large sheet pan.

6. Drizzle the olive oil over the cubes, followed by the kosher salt and black pepper. Use your hands to toss the squash until it’s evenly coated, then arrange them in a single layer for optimal roasting.

7. Place the sheet pan in your preheated oven. Roast for about 15 to 20 minutes. Keep an eye on the squash; you want it to turn golden brown and the bottoms to caramelize.

8. While the squash is roasting, it’s time to brown your butter. In a skillet over medium heat, melt the butter, stirring occasionally. Watch carefully as it transforms from melted to browned. Once it starts to smell nutty and the foam subsides, you’re ready to proceed.

9. Using a wooden spoon, scrape up the browned bits from the bottom of the pan. This is where all the flavor is! Add in the rosemary, stirring to release its aromas.

10. Whisk in the maple syrup to the browned butter, mixing well. This mixture will be the perfect glaze for your roasted squash.

11. Once the squash is done, remove it from the oven. Carefully add the roasted butternut squash to the browned butter mixture, tossing to coat thoroughly.

12. Finish by sprinkling with flaky sea salt and a bit more freshly ground black pepper to taste. It’s ready to serve!

Ways to Adapt This Recipe

There are many ways to make Roasted Butternut Squash with Maple Browned Butter your own. Here are some ideas to consider:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the roasted squash in a sealed container for up to three months. Thaw and reheat before serving.
• Pairing: This dish pairs well with roasted meats or as a bed for grilled fish.
• Spice it Up: Add a pinch of cayenne pepper for a touch of heat.
• Nutty Twist: Top with toasted nuts like pecans or walnuts for added texture.
• Vegan Version: Use a plant-based butter alternative or olive oil instead of regular butter to keep it vegan.
• Herbal Infusion: Experiment with different herbs; sage or thyme can add a complementary flavor.

Perfect Matches for Roasted Butternut Squash with Maple Browned Butter

Serving Roasted Butternut Squash with Maple Browned Butter opens up a world of delicious pairings. Here are some ideas to consider:

• Seasonal Salads: Pair with a fresh autumn salad featuring mixed greens, apples, and walnuts for a delightful contrast.
• Holiday Gatherings: This dish shines at Thanksgiving or other festive occasions, complementing turkey or ham beautifully.
• Creamy Polenta: Serve over creamy polenta for a comforting meal that feels luxurious.
• Roasted Proteins: It’s a perfect side for roasted chicken or pork loin, enhancing the meal with its sweet and savory notes.
• Cozy Dinner: Enjoy it as part of a warm dinner plate alongside hearty grains like quinoa or farro.
• Storage Tips: Remember to store any leftovers in an airtight container to maintain freshness.
• Seasonal Pairings: Serve this dish as a side during fall and winter months when squash is at its best.

FAQ

Conclusion

Roasted Butternut Squash with Maple Browned Butter is a delightful balance of sweetness and richness that captures the essence of fall. Whether served at a holiday gathering or enjoyed on a cozy weeknight, this dish is sure to impress. I encourage you to give it a try and bring the warmth of autumn into your kitchen.

Roasted Butternut Squash with Maple Browned Butter

The ultimate comfort food for fall, Roasted Butternut Squash with Maple Browned Butter is sweet, savory, and incredibly easy to make. With caramelized chunks of squash coated in nutty browned butter and a hint of maple syrup, this dish is perfect for any occasion. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 pound butternut squash
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons fresh rosemary minced
• 2 tablespoons maple syrup
• to taste flaky sea salt for serving

Equipment

• Skillet
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 425°F.
2. Lay your butternut squash on its side on a cutting board and use your sharpest knife to cut off the top and bottom.
3. Peel the skin, then slice the squash in half, stem to stem.
4. Use a sturdy spoon to scrape and scoop out the insides and discard them.
5. Cut squash into 1-inch cubes, then add to a large sheet pan.
6. Drizzle with olive oil and season with salt and pepper.
7. Use your hands to toss the squash so it is evenly coated and arranged in an even layer.
8. Place in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized.
9. During the last few minutes of roasting, brown your butter.
10. Melt the butter over medium heat in a skillet, stirring occasionally.
11. Once the butter starts to smell nutty and the foam subsides, use a wooden spoon to scrape up the browned bits from the bottom of the pan.
12. Add the rosemary, stir, then whisk in the maple syrup.
13. Add the butternut squash to the browned butter and toss to coat.
14. Sprinkle with flaky sea salt and more fresh ground black pepper to taste.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the roasted squash in a sealed container for up to three months. Thaw and reheat before serving.
• Tip 3: This dish pairs well with roasted meats or as a bed for grilled fish.
• Tip 4: Add a pinch of cayenne pepper for a touch of heat.
• Tip 5: Top with toasted nuts like pecans or walnuts for added texture.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.