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Crispy Maple Brown Butter Butternut Squash

Crispy Maple Brown Butter Butternut Squash - featured image
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This Crispy Maple Brown Butter Butternut Squash is a quick and easy side dish with caramelized edges and a tender center, thanks to a nutty brown butter-maple glaze. Perfect for holidays or weeknights, it’s a crowd-pleaser that uses simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled and cubed into 3/4-inch pieces (about 4–5 cups)
  • 4 tablespoons unsalted butter
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cinnamon (optional)
  • 4–5 sprigs fresh thyme (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Prepare the butternut squash: Cut off both ends, stand upright, and slice in half lengthwise. Scoop out seeds and stringy bits. Peel the skin completely, then cut into 3/4-inch cubes.
  3. Brown the butter: In a medium skillet or small saucepan over medium heat, melt the butter. Swirl occasionally. After 3-4 minutes, the butter will foam and then subside, with brown specks forming at the bottom. When it turns a deep amber color and smells nutty, remove from heat immediately.
  4. Make the glaze: Whisk the maple syrup, salt, pepper, and cinnamon (if using) into the hot brown butter until smooth.
  5. Combine and toss: Place the cubed squash in a mixing bowl. Pour the warm glaze over the top and toss gently until every piece is coated.
  6. Arrange on the sheet pan: Spread the glazed squash in a single layer with space between each piece. Scatter fresh thyme sprigs (if using) around the pan.
  7. Roast for 25-30 minutes: Roast for 15 minutes, then flip each piece with a spatula. Return to the oven and roast for another 10-15 minutes, until edges are deeply caramelized and a fork slides easily into the center.
  8. Rest and serve: Remove from the oven and let rest on the pan for 2-3 minutes. Transfer to a serving dish, remove thyme sprigs, and sprinkle with flaky sea salt and red pepper flakes (if desired). Serve immediately.

Notes

For extra crispy edges, turn on the broiler for the last 1-2 minutes of cooking, watching carefully to avoid burning. You can prep the squash cubes up to 2 days in advance and store in the refrigerator. The brown butter-maple glaze can be made up to 3 days ahead and reheated gently before using.

Nutrition

Keywords: roasted butternut squash, maple brown butter squash, crispy squash, holiday side dish, easy vegetable side

Find it online: https://lucastable.com/crispy-maple-brown-butter-butternut-squash/