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Cozy Roasted Butternut Squash with Easy Maple Brown Butter

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This cozy roasted butternut squash with maple brown butter is a recreation of a beloved restaurant dish. The maple syrup mingles with brown butter to create a toffee-like coating on the squash, with crispy edges and a tender, sweet interior, finished with earthy sage.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika (optional)
  • 4 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 8–10 fresh sage leaves, plus more for garnish
  • 1 tablespoon apple cider vinegar
  • Pinch of flaky sea salt for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the stem end and the bottom, then slice the squash in half where the narrow neck meets the bulbous bottom. Scoop out the seeds from the bottom half with a spoon. Cut both pieces into 1-inch cubes.
  3. Toss with oil and seasonings: In a large mixing bowl, combine the squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Toss well with your hands until every piece is coated. Spread the squash in a single layer on the prepared baking sheet.
  4. Roast for 15 minutes: Place the baking sheet in the oven and roast the squash for 15 minutes. The edges should start to brown slightly.
  5. Make the maple brown butter: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 3-4 minutes. The moment it smells nutty and looks amber-colored, remove it from heat immediately. Stir in 3 tablespoons maple syrup, 8-10 fresh sage leaves, and 1 tablespoon apple cider vinegar. The sage wil…
  6. Add the brown butter mixture: After the squash has roasted for 15 minutes, remove the baking sheet from the oven. Pour the maple brown butter mixture over the squash and toss gently to coat. Spread everything back into a single layer.
  7. Roast for another 15-20 minutes: Return the baking sheet to the oven and roast until the squash is tender when pierced with a fork and the edges are deeply caramelized and slightly crispy. The sage leaves will be crispy too.
  8. Finish and serve: Remove from the oven and let cool for 2-3 minutes on the baking sheet. Transfer to a serving dish, sprinkle with flaky sea salt, and garnish with extra crispy sage leaves if desired. Serve warm.

Notes

For best results, add the maple brown butter halfway through roasting to prevent burning. Watch the brown butter closely—it can go from perfect to burnt in seconds. Let the squash rest on the baking sheet for a few minutes after roasting to allow the brown butter to soak in. If doubling the recipe, use two baking sheets to avoid overcrowding.

Nutrition

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

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