Maple Butternut Squash: Delicious Recipe!

Okay, amiga! Get ready, because I’m about to drop some serious flavor knowledge on you! You know I don’t mess around with boring food, and this Maple Butternut Squash is anything BUT boring. I’m talking sweet, savory, caramelized perfection that will have you licking your plate clean.

I remember the first time I nailed this recipe. My abuela was visiting, and she’s the toughest food critic I know. One bite, and her eyes lit up. She actually said, “¡Ay, mi’ja! This is almost as good as my cooking!” That’s when I knew I had a winner.

This isn’t just another side dish. This is a flavor explosion that represents everything Cuba Queen is about: bold, unapologetic flavor that makes every meal a fiesta. So, grab your squash and let’s get cooking!

• 1 medium Butternut Squash (about 2 pounds), peeled, seeded, and cubed: Fresh is best, always! You can find gorgeous, firm butternut squash at your local farmer’s market.
• 3 tablespoons Olive Oil: Don’t skimp on the good stuff! Extra virgin olive oil adds a depth of flavor you can’t beat.
• 1/4 cup Pure Maple Syrup: This is the KEY ingredient! Make sure it’s the real deal, not that imitation stuff. The darker the syrup, the richer the flavor.
• 1 tablespoon Apple Cider Vinegar: This adds a touch of tang that balances the sweetness perfectly. It’s my secret weapon for this Maple Butternut Squash!
• 1 teaspoon Smoked Paprika: Adds a smoky depth that is fantastic.
• 1/2 teaspoon Garlic Powder: Adds a layer of complexity.
• 1/4 teaspoon Cayenne Pepper (optional): For a little kick! I love the heat, but you can totally skip this if you’re spice-averse.
• Salt and Black Pepper to taste: Season generously! Don’t be afraid to taste and adjust as you go.
• 1/4 cup chopped pecans or walnuts (optional): Adds a great crunch.

The secret to epic Maple Butternut Squash is using real maple syrup. Trust me, it makes all the difference!

You’ll find the best butternut squash at your local farmer’s market or a well-stocked grocery store. Look for one that feels heavy for its size and has a deep, even color. That ensures that you’re getting the best flavors from the squash possible.

Splurge on the maple syrup for this one – trust me! Grade A Dark Color (formerly Grade B) has the most intense flavor and will make your Maple Butternut Squash absolutely sing.

If you’re on a budget, you can substitute brown sugar for the maple syrup (use about 1/4 cup packed brown sugar), but it won’t have the same depth of flavor.

For longer storage, keep the squash in a cool, dark place. Once cut, store it in an airtight container in the fridge for up to 5 days.

This Maple Butternut Squash ingredient list is SHORT but mighty!

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Don’t skip the parchment – it prevents sticking and makes your life so much easier!
2. In a large bowl, toss the cubed butternut squash with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Make sure every piece of squash is coated evenly. Don’t stress – your Maple Butternut Squash is going to be incredible!
3. Spread the squash in a single layer on the prepared baking sheet. This is important! Overcrowding the pan will steam the squash instead of roasting it.
4. Roast for 20 minutes. After 20 minutes, remove the baking sheet from the oven and flip the squash.
5. Drizzle the maple syrup and apple cider vinegar over the squash and toss gently to coat. Pro tip for Maple Butternut Squash perfection: the apple cider vinegar is my secret ingredient for a slight tangy flavor.
6. Return the baking sheet to the oven and roast for another 15-20 minutes, or until the squash is tender and slightly caramelized, watch closely so the maple glazed squash does not burn.
7. Remove from oven and taste, adding more salt, pepper, or syrup to taste. I suggest that you mix in the pecans or walnuts while the squash is still warm.

Here’s where most people mess up their Maple Butternut Squash – they don’t roast it long enough! You want the edges to be nice and caramelized, almost crispy.

In my kitchen, this Maple Butternut Squash takes exactly 35-40 minutes to roast to perfection. But ovens vary, so keep an eye on it!

Your Maple Butternut Squash should look golden brown and slightly caramelized, smell sweet and smoky, and feel tender when pierced with a fork.

If the squash starts to brown too quickly, lower the oven temperature to 375°F (190°C) and continue roasting until tender.

While your maple glazed squash is working its magic, grab your camera – this is Instagram gold!

This is where your Maple Butternut Squash transforms into pure magic!

This Maple Butternut Squash slays at dinner parties! Seriously, people absolutely lose their minds when I serve this at Thanksgiving, Christmas, or just a regular weeknight meal. It’s so easy to make and looks absolutely stunning on the table.

For maximum impact, serve the Maple Butternut Squash in a beautiful serving bowl garnished with fresh herbs like sage or thyme. A sprinkle of toasted pecans or walnuts adds a nice crunch and visual appeal.

This Autumn squash dish pairs perfectly with roasted chicken, pork, or a hearty vegetarian dish like lentil loaf. It’s also fantastic alongside a simple green salad with a vinaigrette dressing.

For an Instagram-worthy presentation, arrange the Maple glazed squash artfully on a platter, drizzling any extra maple glaze over the top. A sprinkle of flaky sea salt adds a touch of elegance.

Leftovers are amazing tossed into salads, added to grain bowls, or even pureed into a creamy soup.

For a seasonal variation, try adding cranberries or pomegranate seeds to the Maple Butternut Squash for a festive touch.

• Can I make this Maple Butternut Squash spicier?Absolutely! Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the maple glaze. Start with a small amount and taste as you go. I’ve even tried adding a pinch of chili flakes for an extra kick!
• What if I don’t have apple cider vinegar?No problem! You can substitute balsamic vinegar or lemon juice. They’ll both add a similar tanginess to balance the sweetness. I’ve used both in a pinch, and they work great.
• How do I know when my Maple Butternut Squash is perfectly done?The squash should be tender when pierced with a fork and slightly caramelized around the edges. If it’s still firm, continue roasting for a few more minutes.
• Can I use a different type of squash?Yes! Acorn squash, kabocha squash, or even sweet potatoes would work well in this recipe. Just adjust the cooking time as needed.
• Can I make this Maple Butternut Squash ahead of time?You can roast the squash ahead of time and reheat it just before serving. Store it in an airtight container in the fridge for up to 3 days.
• What if I don’t have maple syrup?While maple syrup is the key to the recipe, you can substitute brown sugar or honey. Keep in mind that the flavor will be slightly different.
• Can I add other vegetables to this recipe?Definitely! Brussels sprouts, carrots, or onions would all be delicious additions. Just toss them with the squash before roasting.

I love hearing feedback from my flavor adventurers! Many have told me they’ve tried this Butternut squash recipe and how their family has loved it!

Don’t be afraid to experiment with this Maple Butternut Squash recipe and make it your own! That’s what cooking is all about!

This Maple Butternut Squash is more than just a recipe; it’s a celebration of flavor. It’s a testament to the fact that simple ingredients, when combined with a little bit of love, can create something truly extraordinary. It perfectly embodies everything Cuba Queen stands for – bold flavors, happy memories, and unforgettable meals.

My Maple Butternut Squash Power Tips:

• Don’t overcrowd the pan! This is the key to getting perfectly roasted squash.
• Use real maple syrup! The flavor is unparalleled.
• Don’t be afraid to experiment with spices! Add a pinch of cinnamon, nutmeg, or even ginger for a unique twist.

I’ve created a few different variations of this Maple Butternut Squash over the years, and they’re all equally amazing:

• Maple Butternut Squash with Bacon: Because everything’s better with bacon!
• Maple Butternut Squash with Cranberries and Pecans: Perfect for the holidays!Check out Roasted Butternut Squash with Maple Glaze for some great bacon inspiration.
• Maple Butternut Squash with Goat Cheese and Walnuts: A sophisticated and delicious combination!

The Maple Butternut Squash version that gets the biggest reactions is definitely the one with bacon. People go crazy for it! But the cranberry pecan gets rave reviews around the holidays.

I have complete confidence that you, amiga, are going to absolutely nail this Maple Butternut Squash recipe.

Check out more recipes at Butternut Squash Soup, Butternut Squash Gnocchi with Sausage, and Brown Sugar Roasted Butternut Squash for more bold flavor adventures!

You can also see different variations of this at Maple Cinnamon Butternut Squash (Easy!) – The Garden Grazer and Maple Glazed Butternut Squash – Roasted Winter Squash – Veg.

Make this Sweet butternut squash your signature dish and share the love!

Now go forth and create some Maple Butternut Squash memories that will last a lifetime! Don’t forget to share your results with me – I can’t wait to see what you create! 🔥✨