Spicy Maple-Glazed Butternut Squash

December 7, 2015

Spicy Maple-Glazed Butternut Squash
I love fall. I mean, I know how unoriginal that is to say, but I can’t help it.
I just love it: leaves, hot booze, sweaters, and snuggling. Fall is definitely the Goldilocks of seasons.
The only problem is figuring out how to make fall longer than it is.
Meteorologically winter includes the months of December, January, and February so I’m not fooling myself, I’m aware that we are already in winter.
But can we pretend it’s still fall? Just for a sec...please...
And what better way to do it than roasting butternut squash - one of my favorite fall treats.

Chopped Butternut Squash

I know I’m not reinventing the wheel here, but you know the saying, sometimes simple is simply the best.
And roasting butternut squash is simple, real simple. All you have to do is peel it, chop it into small cubes, drizzle with olive oil, and sprinkle with a small amount of salt and pepper. Roast it in the oven and then add it to your favorite meal.
Such as a gorgeous quinoa and spinach salad or as a side dish to a roasted chicken.

Spicy Maple-Glazed Butternut Squash

This version is a fun mix of sweet and spicy that perfectly captures the flavors of fall.
There’s something about this nutty, sweet, spicy, decadent butternut squash that is irresistible. Not to mention that it’s a nutritious, colorful, and tasty addition to the dinner table.
All in all, the perfect side dish at your next holiday dinner.
But basically, it’s great any day of the year.

Spicy Maple-Glazed Butternut Squash

Spicy Maple-Glazed Butternut Squash                                                                                         Print this recipe!

Serves 6 as a side

2 lbs / 900 gr chopped butternut squash
2 tablespoons olive oil (or coconut oil)
1 ½ tablespoons maple syrup
1 teaspoon fine grain salt
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¼ teaspoon Sriracha (or other hot sauce)


Preheat oven to 400°F (200°C) and place a rack in the middle.
Place diced butternut squash on a baking tray and toss well with all ingredients.
Spread in a single layer and roast in the oven until edges start to darken, about 30 to 40 minutes. Toss once during baking.

Nutrition facts

One serving yields 139 calories, 10 grams of fat, 13 grams of carbs, and 1 gram of protein.


  1. Fall is my favorite season as well, and I have this idea to double it up for 1 year by traveling to New Zealand during our Spring (their Fall) and then still having fall again later that year at home! For now I'll just be happy pretending it's not yet winter and whip up some of this delicious looking squash!

  2. Fall is my favorite too, along with roasted butternut squash. I have 5 of them on my counter right now just waiting to be roasted. Gotta try this!

  3. Love fall and wish we could carry it for longer. Oh well...atleast we have food like this to remind us of the amazing colors.
    Looks good.

  4. Such a great simple sweet and savory side dish!

  5. Hold up. Are you saying spicy and maple glazed in the same sentence?! I'm IN.

  6. Gorgeous looks!

  7. Butternut squash, maple syrup and Sriracha combined evokes as many wonderful feelings in me as fall does in ya!

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