Recipe

Sweet Roasted Butternut Squash

Caramelized edges, tender centers, and a buttery maple cinnamon glaze that tastes like fall decided to show off. An easy side dish that plays nice with chicken, pork, grain bowls, and midnight fridge raids.

By Matt Campbell

•

4.8

A baking sheet of golden roasted butternut squash cubes with caramelized edges, lightly glazed and sprinkled with chopped pecans

Jump to Recipe

Butternut squash has two personalities: bland orange cubes that taste like regret, and deeply caramelized, sweet-savory bites that make you keep “testing” pieces straight off the pan. We are firmly in personality number two.

This sweet roasted butternut squash recipe leans into what squash already wants to do in a hot oven: concentrate, brown, and get a little sticky around the edges. The trick is simple. Roast it first for maximum caramelization, then toss with a quick maple cinnamon butter glaze at the end so the sugars do not burn. It is low drama, high reward, and extremely weeknight-friendly.

Hands tossing raw butternut squash cubes with olive oil, salt, and spices in a large mixing bowl

Why It Works

Caramelized, not soggy: A hot oven and enough space on the pan gives you browned edges instead of steamed squash.
Sweetness with backbone: Maple plus cinnamon is cozy, but salt and a whisper of smoked paprika keep it from tasting like dessert cosplay.
Glaze goes on late: You get shiny, buttery flavor without the heartbreak of burnt sugar on your sheet pan.
Flexible finish: Keep it simple, add nuts for crunch, or hit it with chili flakes for that sweet-heat thing you pretend you do not like and then absolutely do.

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container. Best within 4 days.
Freezer: Freeze in a flat layer, then transfer to a freezer bag. Best within 2 months for flavor and texture. Texture softens a bit after thawing, but it is still great in soups, bowls, and tacos.
Reheat for best texture (already glazed leftovers): Spread on a sheet pan and warm at 400°F for 8 to 12 minutes. This heats it through without turning the glaze into “extra toasty” territory. You can microwave it, but the edges will stop being crisp and start being… polite.
Make-ahead reheat (unglazed squash): If you roasted the squash ahead and saved the glaze for later, reheat at 425°F until hot and re-crisped, then toss with the glaze right before serving.
Leftover glow-up: Toss into a grain bowl with feta and arugula, blend into soup with stock, or mash with a little Greek yogurt and garlic for a sneaky side dish moment.

Common Questions

Do I have to peel butternut squash?

You do not have to. The skin is edible and can soften if roasted long enough, but it usually stays a little tougher than the inside. For the most consistently tender, buttery results (and the least “why is this chewy” energy), peel it. If peeling makes you question your life choices, buy pre-cut squash cubes.

Why is my squash mushy instead of browned?

Usually one of these: the pan is overcrowded, the oven is not hot enough, or the cubes are too small. Spread them out with space between pieces and roast at 425°F. If your sheet pan is smaller, use two pans. Steamed squash is not the goal here.

Can I use honey instead of maple syrup?

Absolutely. Use the same amount. Honey tends to brown and scorch a little faster than maple, which is another reason we glaze at the end.

Is this recipe sweet enough for kids?

Yes. If you want it sweeter, add an extra teaspoon of maple at the end. If you want it less sweet, reduce the maple to 1 tablespoon and keep the salt as written.

Can I make it ahead?

Yes. Roast the squash up to a day ahead, refrigerate, then reheat on a sheet pan at 425°F until hot and re-crisped, and add the glaze right before serving.

What pairs well with sweet roasted butternut squash?

Roast chicken, pork chops, salmon, holiday mains, or anything with a little tang like a lemony salad. It also loves feta, goat cheese, toasted pepitas, and dried cranberries.

Help, the edges are browning too fast

If your oven runs hot or your cubes are closer to 3/4-inch than 1-inch, the edges can go from “caramelized” to “oops.” Drop the oven to 400°F for the last 8 to 10 minutes, or cut the squash slightly larger next time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet (full-size if you have it)
Parchment paper (optional, for easier cleanup)
Large mixing bowl
Sharp chef’s knife and cutting board
Small saucepan or microwave-safe bowl (for the glaze)
Spatula

I started making this when I realized I was buying butternut squash with big plans and then, somehow, it would just sit on the counter like a decorative gourd with abandonment issues. One night I finally cut it up, roasted it hot and fast, and tossed it with a little maple butter because I wanted “vegetable” but also “treat.” The result was the kind of side dish that makes you hover by the oven door pretending you are checking doneness, but really you are eating the crispest corner pieces. No judgment. I live here too.