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!
Tips & Tricks
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.
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.
More Recipes
If you love this roasted butternut squash, be sure to check out these other tasty vegan recipes:
- Butternut Squash Recipes for Fall and Winter
- Vegan Holiday Recipe Ideas
- Butternut Squash Mac and Cheese
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 it to 375°F. Cut the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
- Place the cut 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 squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm. You can then cut them and remove the seeds.
- Allow the squash to cool until it is safe to handle. Peel the squashes (the skins should remove easily after baking) and cut into 1-inch chunks. Once you're ready to roast the squash, heat the oven to 425°F.
- Combine the squash chunks in a mixing bowl with all the remaining ingredients, except the fresh herbs, and stir together well. Transfer to a parchment-lined roasting pan.
- Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.
Nutrition (Estimate per Serving)
Images via Shutterstock.
Sam says
This was so easy. Keeping it in the dinner rotation.