This post may contain affiliate links. Please see our disclosure policy.
Do you love butternut squash? If not, this healthy maple roasted butternut squash with herb vinaigrette might change your mind! This dish made me fall in love with this winter vegetable, and it’s always on repeat in my house when it’s in season. It makes butternut squash the main event with a flavor explosion you’ll crave! If you want more of this hearty veggie, don’t miss my butternut squash soup with coconut milk. 🥣
Table of Contents
- ❤️ Why You’ll Love This Maple Roasted Butternut Squash Recipe
- 🌿 Maple Roasted Butternut Squash Ingredients
- 👩🍳 How to Make Maple Roasted Butternut Squash
- 🪄 Tips and Tricks
- 🗒 Variations
- 🗒 Substitutions
- 🍽️ Best served with
- 👝 How to Store Roasted Butternut Squash
- 🤔 Common Questions
- Maple Roasted Butternut Squash with Herb Vinaigrette Recipe
❤️ Why You’ll Love This Maple Roasted Butternut Squash Recipe
- Delicious: This oven-roasted butternut squash tastes like fall and has the best texture thanks to the vinaigrette with fresh herbs, toasted pumpkin seeds, and bright lemon juice.
- Healthy: Butternut squash is a powerhouse vegetable containing vitamins A and C, magnesium, potassium, and fiber.
🌿 Maple Roasted Butternut Squash Ingredients
- Butternut Squash: Cut the tops off the squashes, slice them in half, and remove the seeds with a fork or spoon.
- Olive Oil prevents the squash from drying out.
- Maple Syrup adds a little sweetness.
- Salt and Black Pepper for simple seasoning
- Herb Vinaigrette contains classic dressing ingredients, like olive oil, lemon, salt, and pepper. I use grated garlic for flavor, toasted pumpkin seeds for crunch, and dill or parsley for freshness, color, and texture.
👩🍳 How to Make Maple Roasted Butternut Squash
- Season the Squash: Drizzle the butternut squash halves with olive oil and maple syrup and sprinkle with salt and pepper.
- How Long to Roast Butternut Squash: Bake at 425°F for about 45 minutes.
- Make the Herb Vinaigrette: Whisk all the dressing ingredients in a bowl.
- How to Serve: Transfer the squash to a platter, drizzle with the vinaigrette, and top with fresh herbs.
📹 Watch me make this simple maple roasted butternut squash recipe here.
🪄 Tips and Tricks
- 🔪 How to Cut Butternut Squash: Pierce the squash all over with a fork and microwave it for a few minutes to make it easier to slice with a fork.
- 🥗 Other Uses for the Dressing: The crunchy herb vinaigrette is drinkable–it’s that good. You’ll want to put it on everything! If you have leftovers, it’d be great on other roasted vegetables, kale or Brussels sprout salads, and grain bowls.
🗒 Variations
- Spices: Sprinkle the squash with a little cinnamon or ginger.
🗒 Substitutions
- Butternut: Substitute any winter squash, like honeynut, acorn, or delicata, reducing the cooking times as needed. The herb vinaigrette would even be good on roasted sweet potatoes.
- Sweetener: Swap maple with honey.
- Acid: Replace lemon juice with apple cider vinegar.
- Herbs: Use rosemary, oregano, sage, or a combination.
- Seeds: Replace pumpkin seeds (also called pepitas) with sunflower seeds, pecans, or walnuts.
🍽️ Best served with
- 🍗 These maple roasted butternut squash halves make a delicious side dish with chicken, beef, or fish.
- 🥗 Since it’s packed with fiber, it’s hearty enough to be a main dish. Pair it with broccoli or a green salad to round out the meal.
- 🦃 It would also be an excellent addition to your Thanksgiving table if you want something new this year.
👝 How to Store Roasted Butternut Squash
Leftover butternut squash will last about four days in the refrigerator. Reheat it in the microwave or oven until warm.
🤔 Common Questions
Butternut squash has thicker skin that most people prefer not to eat, but it is edible. The good news is when you are roasting squash halves, there’s no need to peel it. Once it’s cooked, it’s easy to scoop out the flesh as you eat it and discard the skin if desired.
Honeynut squash resembles butternut squash’s shape but is smaller and sweeter. Honeynut’s skin is also thinner, so it doesn’t require peeling.
Maple Roasted Butternut Squash with Herb Vinaigrette
Ingredients
- 2 butternut squash, or any squash
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- Salt and black pepper
Herb Vinaigrette
- ½ cup toasted pumpkin seeds
- ⅓ cup chopped parsley or dill, plus more for serving if desired
- 1 small garlic clove, grated
- ⅓ cup olive oil
- ½ lemon, juiced and zested
- Salt and black pepper
Instructions
- Preheat oven to 425°F.
- Cut the top off the butternuts and slice in half. Remove the seeds. Place on a sheet pan, drizzle with oil and syrup, and season with salt and pepper.
- Roast for 45-55 minutes until caramelized and tender.
- For the dressing, whisk chopped herbs, pumpkin seeds, garlic, oil, lemon juice and zest, salt, and pepper in a bowl.
- Remove squash from the oven when soft and golden at the base.
- Transfer to a platter and top with dressing and extra herbs.