When it comes to fall flavors, few dishes are as comforting and festive as Thanksgiving Roasted Butternut Squash. I still remember preparing it for the first time—the warm spices, caramelized edges, and naturally sweet flavor won over even those who weren’t squash lovers. It’s colorful, healthy, and brings a touch of autumn to the holiday table. This simple side dish balances rich Thanksgiving classics with freshness and lightness.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tbsp olive oil
2 tbsp maple syrup or honey
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 tsp black pepper
Fresh thyme or rosemary, chopped, for garnish
Instructions
Preheat oven to 400°F (200°C). Place cubed squash in a large bowl and toss with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast for 25–30 minutes, stirring halfway, until squash is golden and caramelized. Transfer to a serving platter and garnish with thyme or rosemary before serving warm.
Substitutions
Replace maple syrup with balsamic glaze for a tangy touch. Swap cinnamon and nutmeg for smoked paprika if you prefer savory flavors. Use butter instead of olive oil for richness. Add dried cranberries or pecans for extra texture and festivity.
Equipment
Sharp knife and peeler
Large mixing bowl
Baking sheet lined with parchment
Spatula
Oven
Storage
Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze roasted squash for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in oven at 350°F until hot and slightly crisp again.
Top Tips
Cut squash into even cubes for uniform roasting. Roast at high heat to achieve caramelized edges. Don’t overcrowd the pan or the squash will steam instead of roast. Finish with fresh herbs for color and flavor.
FAQs
Can I make this ahead of time? Yes, roast earlier in the day and reheat before serving.
Do I need to peel the squash? Yes, but you can save time by buying pre-cut squash.
Can I make it savory instead of sweet? Absolutely, skip maple syrup and use garlic, paprika, or chili flakes.
What pairs well with roasted squash? Turkey, stuffing, and cranberry sauce are perfect companions.