Maple-Glazed Butternut Squash
Tender cubes of butternut squash roasted in a sticky soy and maple glaze. This easy vegan side is a little sweet, a little savory, and perfect for fall and holiday dinners.
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Servings: servings
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.
Notes
Squash swaps: Acorn, delicata, kabocha, or golden acorn squash all work. Smaller squash will need less time in the first bake, so start checking at 20 minutes.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in a 400°F oven for about 10 minutes.
Make ahead: Do the first bake, peel, and cube the squash up to 2 days in advance, then glaze and roast just before serving.
Nutrition (Estimate per Serving)
Calories: 168kcalCarbohydrates: 29gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 759mgPotassium: 708mgFiber: 4gSugar: 10gVitamin A: 20301IUVitamin C: 43mgCalcium: 106mgIron: 2mg
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