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Maple syrup and roasted root vegetables go together like bread and butter.  If you need proof, try this Maple Glazed Squash.  Using a total of five ingredients, squash is transformed into a fall side dish worth its weight in gold!

Maple Glazed Squash

The people that eat the food prepared by Lord Byron’s Kitchen love to eat squash.  It’s funny really; sometimes they get very excited about what I’m making for the blog, and sometimes, they are conveniently, “not hungry.”  Usually, those are the times when I use an ingredient they’re not fond of, like beets, for instance.

Maple Glazed Squash

When I cook with most of the other common root vegetables, such as potatoes, turnip, carrot, or squash, they are overjoyed and can’t wait for me to finish taking the pictures so that they can dig in.  Maple Glazed Squash was one such  dish.

Maple Glazed Squash

Squash comes in varies shapes and sizes; types and flavours too.  You can use several types of squash in this dish, which is why I didn’t include a squash name in the title of the recipe.

Maple Glazed Squash

I used butternut squash, because we are familiar with it and we love the taste and texture.  I would also consider using acorn squash; it would be tremendous in this dish.  You can also use delicata squash, kabocha, or regular cooking pumpkin. 

Delicata and kabocha are a little harder to find, depending on where you live, but pumpkin, acorn, and butternut squash can be found just about anywhere.  If you can locate a delicata, you might be happy to learn that you can eat the skin too.  No need to peel it away!

Maple Glazed Squash is an uncomplicated dish with so much flavour.  As you know, Lord Byron loves a dish that is inexpensive and easy to prepare.  Well, add this dish to that particular section of your recipe book or box, because you’ll want to keep this one. 

It’s so easy; toss all of the ingredients into a bowl.  Toss to coat well.  Pour onto a parchment-lined baking sheet and roast for forty minutes.  Remove, plate, and enjoy!  So easy and so delicious!

If you loved this recipe, here are some others that might interest you as well:

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Maple Glazed Squash
Print Recipe
5 from 3 votes

Maple Glazed Squash

Maple syrup and roasted root vegetables go together like bread and butter.  If you need proof, try this Maple Glazed Squash.  Using a total of five ingredients, squash is transformed into a fall side dish worth its weight in gold!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: North American
Servings: 4 servings
Calories: 130kcal
Author: Lord Byron’s Kitchen

Ingredients

  • 1 large butternut squash, peeled, seeds and pulp discarded, flesh cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup, plus more for garnish (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, add all of the ingredients and toss well to combine and coat.
  • Pour ingredients onto prepared baking sheet. Spread squash out so that the pieces are not touching.
  • Place in the oven and bake for 25 minutes.
  • Remove from oven, use tongs to carefully turn over each piece of squash. Return to oven and bake for another 15 minutes.
  • Transfer roasted squash to a serving dish and drizzle with more maple syrup. (Optional) Serve immediately.

Nutrition

Calories: 130kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 671mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 95mg | Iron: 1mg

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Maple Glazed Squash

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Maple Glazed Squash
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This Post Has 3 Comments

  1. My boys love roasted Butternut squash and I have to fight hard to save the food from being eaten before I could picture it. This is such a perfect side dish for the holiday dinners. I love the use of maple syrup and will definitely be trying it soon. Hope you had a good Thanksgiving (Canada).
  2. This is such a simple and delicious squash recipe. I love squash and the maple glaze must have made it extra special. Perfect to make for a holiday buffet.

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