Roasted Butternut Squash Cubes with Maple and Thyme

These roasted butternut squash cubes are tossed with butter, maple syrup, and thyme, then roasted until tender with caramelized edges. It’s an easy fall side dish that works just as well for a weeknight dinner as it does for a holiday table.

Roasted butternut squash is an easy side dish for simple, hearty dinners. Serve it alongside my One Pot Whole Chicken with Rice for a complete meal, or pair it with my Homemade Meatloaf when you want something warm and comforting. The maple and thyme work especially well with savory main dishes, while the caramelized edges give the squash plenty of flavor on its own.

For a more impressive way to serve butternut squash, try my Hasselback Butternut Squash with Maple Butter Glaze. It’s a beautiful option for Thanksgiving or Christmas dinner, while these roasted butternut squash cubes are the easier choice when you want a quick side dish with very little prep.

Why You’ll Love These Roasted Butternut Squash Cubes

Naturally nutrient rich: Butternut squash is a good source of vitamin A and vitamin C, along with potassium and magnesium.

Easy to make: Just a handful of simple ingredients and about 10 minutes of prep.

Perfectly caramelized: Butter and maple syrup help the edges turn golden while the centers stay tender.

Sweet and savory: Maple brings out the squash’s natural sweetness while thyme keeps it balanced.

Versatile side dish: Serve it with roast chicken, meatloaf, pork, or your favorite holiday main.

Great for fall and winter: Butternut squash keeps well and makes an easy seasonal side dish to have in rotation.

Key Ingredients

• Butternut squash: Cut into evenly sized cubes so they roast at the same rate and get tender without some pieces turning mushy.
• Butter: Adds richness and helps the squash brown and caramelize in the oven.
• Maple syrup: Enhances the natural sweetness of the butternut squash without making it taste like dessert.
• Fresh thyme: Adds a savory, earthy flavor that balances the sweetness of the maple.
• Salt and black pepper: Simple seasoning that brings all the flavors together.

How to Make Roasted Butternut Squash Cubes

1. Step 1: Peel and cut the butternut squash.
   Peel the squash, cut it in half, scoop out the seeds, then cut it into roughly 1 inch cubes. Keeping the pieces close to the same size helps them roast evenly.

2. Step 2: Season the squash. Place the cubes in a large bowl and toss with melted butter, maple syrup, fresh thyme, salt, and black pepper until evenly coated.

3. Step 3: Spread on the baking sheet. Arrange the squash in a single layer on a parchment lined baking sheet. Leave a little room between the pieces so they can caramelize instead of steam.

4. Step 4: Roast until tender. Roast at 425°F for 25 to 30 minutes, tossing once halfway through, until the squash is fork tender with golden edges.

How to Peel and Cut Butternut Squash

1. Trim the ends. Cut a thin slice from the top and bottom so the squash sits more securely on the cutting board.
2. Soften it slightly if needed. If the squash is especially hard, microwave it for 1 to 2 minutes. This softens the outside just enough to make peeling and cutting easier.
3. Peel the squash. Use a vegetable peeler to remove the skin.
4. Separate the sections. Cut the narrow neck away from the round bottom section.
5. Remove the seeds. Slice the bottom section in half lengthwise and scoop out the seeds with a spoon.
6. Cut into cubes. Slice the squash into roughly 1 inch cubes, keeping them as even as possible so they roast at the same rate.

Roasted Butternut Squash Cubes FAQs

Make It a Meal

Pair these roasted butternut squash cubes with one of these hearty main dishes for an easy, complete dinner.

🍁 If you make these roasted butternut squash cubes, I’d love to know how they turned out. Leave a comment below and, if you loved the recipe, a ⭐ rating helps more people find it too.