Sweet but Savory Butternut Squash

Transform your fall table with this irresistible Sweet but Savory Butternut Squash recipe, a perfect balance of rich flavor and seasonal charm. Tender, caramelized cubes of roasted butternut squash are coated in a heavenly blend of olive oil, maple syrup, fresh rosemary, thyme, and warm cinnamon, creating a side dish that’s sweet, savory, and subtly spiced. Garnished with vibrant pomegranate seeds and a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 50 minutes, it’s an easy-to-make, crowd-pleasing addition to any festive spread or weeknight dinner. Serve it warm as a stand-alone side or use it to elevate your favorite salads and grain bowls. Perfect for lovers of healthy, seasonal cooking!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized butternut squash
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon (minced) fresh rosemary
• 1 teaspoon (minced) fresh thyme
• 0.5 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon (optional) butter
• 0.25 cup (optional, for garnish) pomegranate seeds
• 1 tablespoon (optional, for garnish) chopped parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes to ensure even cooking.

Step 3

In a large mixing bowl, combine the olive oil, maple syrup, minced rosemary, minced thyme, ground cinnamon, kosher salt, and black pepper. Whisk everything together to create the seasoning mixture.

Step 4

Add the butternut squash cubes to the bowl and toss thoroughly to coat the squash evenly with the seasoning and oil.

Step 5

Transfer the seasoned squash cubes to the prepared baking sheet, spreading them out into a single layer to ensure they roast evenly.

Step 6

Roast the squash in the oven for 25-30 minutes, flipping the cubes halfway through, until the edges caramelize and the squash is fork-tender.

Step 7

If using the optional butter, melt it in a small saucepan or microwave during the last few minutes of roasting. Drizzle the melted butter over the cooked squash for extra richness.

Step 8

Remove the squash from the oven and let it cool slightly. If desired, garnish with pomegranate seeds and chopped parsley for a burst of color and added freshness.

Step 9

Serve warm as a side dish or over a bed of greens for a light meal. Enjoy your Sweet but Savory Butternut Squash!

Nutrition Facts

Serving size	(803.2g)

Amount per serving	% Daily Value*
Calories	848.6

Total Fat 54.7g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 32.9mg	0%
Sodium 697.0mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 24.7g	0%
Total Sugars 32.8g
Protein 7.3g	0%

Vitamin D 2.2IU	0%
Calcium 312.5mg	0%
Iron 5.2mg	0%
Potassium 2081.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 3.2%

Carbs: 42.2%