Name: Maple Dijon Roasted Butternut Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups butternut squash, (peeled, seeded and cubed); 2 tbsp olive oil, (extra virgin); 2 tbsp apple cider vinegar; 2 tbsp pure maple syrup; 2 tbsp Dijon mustard; 1 - 2 cloves garlic, (minced); 1 tsp salt; 2 tsp fresh rosemary

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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! Vegan and Paleo.

Overhead view of a bowl of Maple Dijon Roasted Butternut Squash with a spoon

Maple Dijon Roasted Butternut Squash is on the menu today!

I always give this side 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.

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.

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 and it's easy to roast with a variety of flavours.

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?

🛒 Ingredients

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.

Overhead view of a white oval bowl filled with Roasted Butternut Squash

🔪 Instructions

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.

It's easy to roast in the oven alongside these Fennel-Orange Roasted Beets and Cheesy Herb Cornbread. I hope you like it, too!

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.

Storage instructions

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 stove top.