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A glass plate with roasted butternut squash slices topped with herbs and seeds on a wooden table. A lit candle is in the background, and a sprig of parsley is on the left side.
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5 from 1 vote

Maple Roasted Butternut Squash with Herb Vinaigrette

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: Maple Roasted Butternut Squash

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.

Notes

If you substitute honeynut squash, use 4 squash and roast for 25-35 minutes.

Nutrition

Calories: 2051kcal | Carbohydrates: 226g | Protein: 26g | Fat: 132g | Saturated Fat: 19g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 89g | Trans Fat: 0.02g | Sodium: 81mg | Potassium: 5877mg | Fiber: 34g | Sugar: 71g | Vitamin A: 160676IU | Vitamin C: 358mg | Calcium: 853mg | Iron: 15mg
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