This roasted butternut squash is drizzled with a to-die-for maple syrup-flavored brown butter with recent rosemary, and sprinkled with flaky sea salt for a delectably savory-sweet fall facet dish.
Butternut squash is likely one of the most versatile veggies you may make. Diced, entire, creamed, it’s scrumptious in each means and comfy dishes like my harvest squash and ricotta stuffed shells, beef and butternut squash enchiladas, and curry lentil soup with butternut squash and greens in heavy rotation.
This roasted butternut squash with maple browned butter is supremely easy to make the place roasting the nutty squash attracts out its pure sugars to maximise its sweetness, and it caramelizes superbly within the oven. When tossed in maple syrup and browned butter and recent rosemary, the squash tastes way more complicated than it’s. Collectively, it’s a chic taste combo that’s a complete winner.
What’s in This Roasted Butternut Squash
You solely want 5 components (not together with olive oil, salt, or pepper) to make this roasted butternut squash.
- Butternut squash (2-4 kilos)
- Additional-virgin olive oil
- Kosher salt and freshly floor black pepper
- Butter—brown it for a wealthy, candy, nutty taste to the squash
- Maple syrup—I want the darker grade for its pure, wealthy taste
- Contemporary rosemary
- Flaky sea salt
Tips on how to Make This Butternut Squash
Trim, peel, and dice. Lay your butternut squash squash on its facet on a reducing board and use your sharpest knife to chop off the highest and backside. Peel the pores and skin, then, fastidiously slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them.
Oil and season. Add the squash to a big sheet pan, together with some olive oil, salt, and freshly floor black pepper. Use your arms to toss nicely.
Roast and caramelize. Roast your squash in a 425°F oven for about quarter-hour.
Make the maple browned butter. Melt your butter and cook until browned and nutty, scraping the browned bits from the underside of the pan. Add the minced rosemary, then whisk within the maple syrup.
Toss all of it collectively. Add the roasted butternut squash to the skillet and toss to coat. Serve with flaky salt and extra freshly floor black pepper to style.
Do You Peel Butternut Squash Earlier than Cooking
When roasting butternut squash in cubes as on this recipe, I prefer to peel the squash first. The pores and skin is technically edible however you wouldn’t wish to eat it as a result of it’s harder than acorn squash. Ensure you peel earlier than reducing into cubes.
How Lengthy Does it Take for Butternut Squash to Soften in The Oven
Cubed butternut squash roasts fairly shortly in a 425°F oven. All you want is about quarter-hour.
What to Serve with This Butternut Squash
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Roasted Butternut Squash with Maple Browned Butter
This roasted butternut squash is drizzled with a to-die-for maple syrup-flavored browned butter with rosemary, and sprinkled with flaky sea salt for a delectably savory-sweet fall facet dish.
- 1 2 pound butternut squash
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly floor black pepper
- 2 tablespoons butter
- 2 tablespoons recent rosemary , minced
- 2 tablespoons maple syrup
- Flaky sea salt , for serving
Preheat the oven to 425°F.
Lay your butternut squash squash on its facet on a reducing board and use your sharpest knife to chop off the highest and backside. Peel the pores and skin, then slice the squash in half, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Lower squash into 1-inch cubes, then add to a big sheet pan. Drizzle with olive oil and season with salt and pepper. Use your arms to toss the squash so it’s evenly coated, arranging in a fair layer.
Place within the oven to roast for about 15-20 minutes, or till squash is golden brown and bottoms are caramelized. Throughout the previous couple of minutes of roasting, brown your butter.
Soften the butter over medium warmth in a skillet, stirring often. As soon as the butter begins to scent nutty and the froth subsides, use a wood spoon to scrape up the browned bits from the underside of the pan. Add the rosemary, stir, then whisk within the maple syrup. Add the butternut squash to the browned butter and toss to coat. Sprinkle with flaky sea salt and extra recent floor black pepper to style.
Energy: 279kcal | Carbohydrates: 43g | Protein: 3g | Fats: 13g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 350mg | Potassium: 1212mg | Fiber: 7g | Sugar: 10g | Vitamin A: 36338IU | Vitamin C: 71mg | Calcium: 171mg | Iron: 2mg
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