This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.
This simple soy and maple glazed butternut squash is positively addictive! It's one of my all time favorite vegan side dishes for fall and winter. And it's even filling enough to eat as a main dish too.
This maple roasted butternut squash is:
- Packed with sweet and savory flavor.
- Super simple to make.
- Incredible vegetarian comfort food.
- 100% vegan.
This recipe also makes a wonderful addition to a plant based holiday feast!
And if you're here planning a plant based holiday menu, be sure to check out our complete Vegan Thanksgiving and Vegan Christmas cookbooks too!
Key Ingredients & Substitutions
- Butternut squash. Look for a squash that feels heavy for its size, with matte, evenly tan skin and no soft spots. About 2 ½ pounds gives you plenty of chunks for six people. Acorn, delicata, kabocha, carnival, and golden acorn squash all work too; just keep an eye on the timing, since smaller squash soften faster.
- Maple syrup. The heart of the glaze, so use pure maple syrup, not pancake syrup. A darker, more robust grade gives the deepest caramel flavor. Agave nectar is a fine stand-in, though it tastes a bit more neutral.
- Soy sauce. A tablespoon of soy sauce adds the savory, salty depth that keeps the maple from tasting like dessert. For a gluten-free version, swap in tamari or coconut aminos (use a little extra coconut aminos, since it's milder and sweeter).
- Dark sesame oil. Toasted dark sesame oil brings a nutty, roasty note to the glaze. It's strong, so two teaspoons is plenty. If you don't have it, use all olive oil and add a sprinkle of toasted sesame seeds at the end.
- Olive oil. Helps the glaze coat every piece and encourages browning in the hot oven. Avocado oil or any neutral oil works the same way.
- Fresh herbs. Parsley, cilantro, or basil scattered on at the end add color and a fresh contrast to the sweet glaze. They're optional, but they make the dish look finished.
Helpful Tips
Cut and clean the squash first. I like to cut and clean my squash prior to baking. But if you find it too difficult to cut the squash open while it's raw, you can do the initial baking with a whole squash. Just wrap the squash tightly in foil and bake until it's just slightly tender. Then let it cool, and proceed to cut and clean the squash before returning it to the oven.
Don't overcook the first bake. The squash should be easy to pierce with a knife but still firm when it comes out of the foil. If it gets too soft at this stage, the chunks will fall apart when you toss them in the glaze instead of roasting into neat, caramelized cubes.
Give the chunks room. Spread the squash in a single layer on a parchment-lined roasting pan. Crowded pieces steam rather than roast, and the parchment keeps the sticky maple glaze from welding itself to the pan.
Stir, then watch the edges. Maple syrup can go from glossy to scorched fairly quickly at 425°F. Stir once or twice during roasting, and pull the pan when the edges are deeply golden and the glaze looks thick and sticky.
Use any winter squash. While I used a butternut squash for this recipe, it works equally well with any type of winter squash. Acorn and delicata squash are great choices! You will simply adjust the cooking times based on the size of the squash.
Variations
- Spicy maple. Whisk a teaspoon of sriracha or a pinch of red pepper flakes into the glaze for a sweet-heat version.
- Warm spice. Add ½ teaspoon of cinnamon and a pinch of nutmeg or smoked paprika for a cozier, more autumnal flavor.
- Nutty crunch. Toss in a handful of chopped pecans or walnuts for the last 5 minutes of roasting, or finish with toasted pumpkin seeds.
- Maple-balsamic. Replace the sesame oil with olive oil and add a tablespoon of balsamic vinegar for a tangier glaze.
- Mixed roasted vegetables. Roast the squash alongside Brussels sprouts, red onion wedges, or chunks of sweet potato. Cut everything to a similar size so it cooks evenly.
Looking for more ways to cook with this fall favorite? Browse our round-up of 25 Vegan Butternut Squash Recipes for soups, pastas, and more.
Serving Ideas
As a side dish, this glazed squash fits right in on a holiday table. Serve it next to a Thanksgiving Nut Roast or a Vegan Lentil Meatloaf with Tomato Glaze, with some vegan mashed potatoes and green beans alongside.
To make it a meal, spoon the squash over brown rice, quinoa, or a Wild Rice Pilaf with Spinach and Almonds, and add some baked tofu or chickpeas for protein. Leftovers are also great tossed into a kale salad with dried cranberries and toasted pecans.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them on a baking sheet at 400°F for about 10 minutes to bring back some of the caramelized edges, or warm them in a skillet over medium heat. The microwave works in a pinch, but the squash will be softer. Add the fresh herbs after reheating.
You can freeze the roasted squash for up to 3 months. Spread the cooled chunks on a tray to freeze, then transfer them to a freezer bag so they don't clump together. The texture will be softer after thawing, so frozen leftovers are best reheated straight from the freezer in a hot oven, or mashed into a side dish, stirred into soups, or blended into a pasta sauce.
To get ahead for a holiday meal, do the first bake a day or two in advance. Refrigerate the peeled, cubed squash, then toss it with the glaze and roast it just before serving.
More Butternut Squash and Holiday Recipes
If you love this roasted butternut squash, be sure to check out these other tasty vegan recipes:
- 25 Vegan Butternut Squash Recipes
- Vegan Holiday Recipe Ideas
- Vegan Pumpkin (or Butternut Squash) Mac and Cheese
- Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice
Images via Shutterstock.
Recipe
Maple-Glazed Butternut Squash
Ingredients
- 2.5 lbs butternut squash or other winter squash such as carnival, golden acorn, or delicata.
- 3 tablespoon maple syrup or agave nectar
- 1 tablespoon soy sauce or to taste
- 2 teaspoon dark sesame oil
- 2 tablespoon olive oil
- 1 ½ teaspoon salt
- ¼ cup fresh herbs such as parsley, cilantro, and or basil (optional)
Instructions
- Preheat the oven to 375°F. Cut the squash in half lengthwise, then scoop out and discard the seeds and stringy pulp.
- Place the squash halves cut side up in a baking dish with about ½ inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used.Tip: If you don't have a knife sharp enough to cut the squash in half, simply wrap the whole squash in foil, place it in a casserole dish, and bake until it can just be pierced through but is still firm. You can then cut it and remove the seeds.
- Allow the squash to cool until it is safe to handle. Peel the squash (the skin should come off easily after baking) and cut it into 1-inch chunks. When you're ready to roast the squash, heat the oven to 425°F.
- In a mixing bowl, combine the squash chunks with the maple syrup, soy sauce, sesame oil, olive oil, and salt, and stir gently until well coated. Spread in a single layer on a parchment-lined roasting pan.
- Roast for 15 to 20 minutes, stirring once or twice, until the edges are golden and the glaze is thick and sticky. Sprinkle with the fresh herbs and serve warm.
Sam says
This was so easy. Keeping it in the dinner rotation.