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Cozy Roasted Butternut Squash with Easy Maple Brown Butter

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This roasted butternut squash with maple brown butter is a simple yet elegant side dish. The squash gets caramelized and tender, while the nutty brown butter and maple syrup create a rich, comforting sauce.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons unsalted butter (1/2 stick)
  • 3 tablespoons pure maple syrup
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (optional)
  • 6–8 fresh sage leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position.
  2. Prep the butternut squash: Cut off both ends, stand upright, and slice in half where the narrow neck meets the round bulb. Peel both pieces with a vegetable peeler. Scoop out seeds and stringy bits from the bulb. Cut into 1-inch cubes.
  3. In a medium mixing bowl, toss the cubed squash with olive oil, salt, pepper, cinnamon, and cayenne (if using) until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Do not overcrowd.
  4. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  5. While the squash roasts, make the maple brown butter: In a small saucepan over medium heat, melt the butter, swirling occasionally. It will foam, then subside, and golden brown specks will form at the bottom (about 3-4 minutes). Remove from heat immediately when it smells nutty and looks amber. Stir in the maple syrup. If using sage, add leaves to the hot butter and let sizzle for 30 seconds before adding maple.
  6. Transfer roasted squash to a serving dish. Pour the maple brown butter over the top, scraping the pan with a spatula. Toss gently to coat. Garnish with fried sage leaves if desired. Serve immediately.

Notes

If the brown butter seizes up when you add the maple syrup, return the pan to low heat and whisk until smooth. For best results, cut squash into uniform 1-inch cubes and use a light-colored pan for browning butter to see the color change clearly.

Nutrition

Keywords: roasted butternut squash, maple brown butter, fall side dish, easy roasted vegetables, vegetarian, gluten-free

Find it online: https://elaraeats.com/cozy-roasted-butternut-squash-with-easy-maple-brown-butter/