Orange and Maple Roasted Butternut Squash Recipe

This Orange and Maple Roasted Butternut Squash Recipe is a tender and caramelized recipe, which features sweet butternut squash and pure maple syrup. It’s the perfect Thanksgiving side dish, ready in about 1 hour and 25 minutes.

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Orange and Maple Roasted Butternut Squash Recipe Ingredients

• 1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons pure maple syrup
• Zest and juice of 1 orange
• 2 tablespoons chopped fresh flat-leaf parsley

How To Make Orange and Maple Roasted Butternut Squash Recipe

1. Prep the oven and squash: Preheat the oven to 350 degrees F (175°C). Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Slice the squash into thin, uniform half-moons (about 1/4-inch thick).
2. Season the squash: In a large bowl, toss the squash slices with the olive oil and a generous pinch each of salt and black pepper until every slice is coated.
3. Arrange the dish: Arrange the squash slices in a 9-by-13-inch baking dish. Tile them by overlapping the pieces slightly, like shingles on a roof. This ensures even cooking and a beautiful presentation.
4. Glaze the squash: In a small bowl, stir together the pure maple syrup, orange zest, and fresh orange juice. Pour this mixture evenly over the tiled squash.
5. First bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. This steaming step makes the squash tender.
6. Second bake (Uncovered): Remove the foil. Continue to bake for another 30 to 40 minutes, until the squash is completely tender and the edges begin to brown and caramelize in the syrup.
7. Serve: Remove from the oven and scatter the fresh chopped parsley over the top for a pop of color. Serve warm.

Recipe Tips

• Peeling Butternut Squash: The skin can be tough. Use a Y-peeler for the best leverage. If the skin is very stubborn, prick the squash with a fork and microwave it for 2 minutes to soften the skin before peeling.
• Uniform Slicing: Use a mandoline slicer if you have one to ensure all the squash slices are the exact same thickness. This guarantees that some pieces aren’t mushy while others are hard.
• Syrup Choice: Use real maple syrup, not pancake syrup. The flavor depth of real maple pairs much better with the orange and earthy squash.
• Make Ahead: You can peel and slice the squash a day in advance. Store it in an airtight bag in the refrigerator until you are ready to assemble and bake.

What To Serve With Orange and Maple Roasted Butternut Squash

This sweet and savory side is a staple for autumn dinners.

• Roast Turkey: The classic holiday pairing.
• Pork Loin: Maple and pork are a natural match.
• Wild Rice Stuffing: Complements the texture.
• Roasted Brussels Sprouts: Balances the sweetness with bitterness.

How To Store Orange and Maple Roasted Butternut Squash Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat gently in the microwave or in a 350°F oven covered with foil until warmed through.
• Freeze: Roasted squash freezes well. Store in a freezer-safe container for up to 2 months. The texture may be softer upon thawing, making it great for mashing.

Orange and Maple Roasted Butternut Squash Recipe Nutrition Facts

• Calories: 180
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugar: 12g
• Protein: 2g

Nutrition information is estimated per serving based on 4 servings.

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