With crispy edges, these tender cubes of Maple Dijon Roasted Butternut Squash make an ideal side dish for a fall or winter dinner. Tossed with maple syrup, Dijon mustard and apple cider vinegar and roasted in the oven, this butternut squash side dish is a little sweet and a little spicy! A Vegan and Paleo recipe.
Maple Dijon Roasted Butternut Squash is on the menu today!
Fall is here and farmer's markets are overflowing with winter squash! I like them all: Delicata, Acorn, Kabocha, Spaghetti Squash, but my favourite is Butternut.
❤️ Why this recipe works
I always give this maple-mustard butternut squash dish a 10/10 for its crispy texture and subtly sweet and spicy flavours. It has warm earthy flavours from fresh rosemary, too! This recipe is one I make every year in the fall.
Butternut Squash is easy to work with, and it has a sweet, rich nutty flavour and a deep orange colour. It makes a velvety soup, like this Butternut Squash Soup with Ginger and Orange, and it's easy to roast with a variety of flavours. Have an air fryer? Try this Roasted Butternut Squash with Feta and Sage.
When you're looking to add nutritious vegetables into your diet, winter squash is the best deal you can find. It's inexpensive and it's rich in vitamins and minerals. Read more about the nutritional benefits of butternut squash in What's to Know about Butternut Squash?
This recipe uses maple syrup, Dijon mustard, olive oil, garlic, a little salt, and apple cider vinegar to make a sweet and spicy sauce for this Maple Dijon Roasted Butternut Squash.
You'll also need one medium butternut squash for this recipe and a sprig of fresh rosemary.
You'll find complete directions in the recipe card at the end of this post. Here's a quick overview of what you'll do! This is a very quick and easy recipe, perfect for any fall or winter meal.
- Peel the squash and remove the seeds. Cut the squash into cubes in uniform bite-sized pieces so they will cook at the same time.
- Whisk the oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and minced garlic together.
- Toss the cubes in this marinade.
- Heat a baking sheet for 5 minutes in the pre-heated oven before adding the squash cubes. Preheating the pan helps to sear the squash, giving it crispy edges.
- Arrange the squash on the baking sheet, spreading it apart so the cubes are not touching. Roast for about 20 minutes, turning once or twice partway through.
- Transfer to a serving bowl and garnish with fresh rosemary.
🍽 Serving suggestions
This Maple Dijon Roasted Butternut Squash will be on the menu for our Thanksgiving dinner! I'm always looking for menu ideas that can be prepared ahead of time, leaving me more time to spend with my family and friends, and this recipe is certainly one of them.
Consider roasting extra and add it to a salad. This Butternut Squash Salad with Cranberries and Feta is a favourite of ours in the fall and winter months.
You'll find lots more Thanksgiving recipe ideas in this post, 25 Holiday Side Dishes- Gluten-Free.
Store leftover squash in a covered container in the fridge. To reheat and enjoy it the next day, spread the cubes on a baking sheet and reheat in the oven or in a skillet on the stovetop.
🗒 More gluten-free side dish recipes
When you make this recipe, please leave me a comment and a rating. Thanks in advance! Subscribe to my weekly newsletter and get new recipes delivered straight to your inbox.
📖 Recipe Card
Maple Dijon Roasted Butternut Squash
- 4 cups butternut squash, peeled, seeded and cubed
- 2 tablespoon olive oil, extra virgin
- 2 tablespoon apple cider vinegar
- 2 tablespoon pure maple syrup
- 2 tablespoon Dijon mustard
- 1 - 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoon fresh rosemary
- Heat oven to 400°F.
- Whisk marinade ingredients together in a medium bowl and toss with squash cubes.
- Heat a baking sheet in the oven for 5 minutes.
- Use a slotted spoon if necessary to transfer squash cubes to the heated baking sheet. Arrange so the cubes are not touching each other so the edges will become crispy. Roast in preheated oven for 10 minutes, turn squash cubes and roast for another 10 minutes.
- Garnish with fresh rosemary and serve.