Maple Dijon Roasted Butternut Squash

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?

🛒 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.

🔪 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.

1. 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.
2. Whisk the oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and minced garlic together.
3. Toss the cubes in this marinade.
4. 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.
5. 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.
6. Transfer to a serving bowl and garnish with fresh rosemary.

🗒 More gluten-free side dish recipes

When you make this butternut squash recipe, please leave a comment and a star rating. Thanks in advance! Subscribe to my weekly newsletter and get new recipes delivered straight to your inbox.

📖 Recipe

Maple Dijon Roasted Butternut Squash

It's a little sweet, a little spicy and this crispy Maple Dijon Roasted Butternut Squash is an ideal side dish for a fall or winter dinner.

Print Pin Rate

Course: Side Dish

Cuisine: American, Canadian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 158kcal

Author: Elaine

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Ingredients

• ▢ 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

Instructions

• 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.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 673mg | Potassium: 525mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14880IU | Vitamin C: 29.4mg | Calcium: 82mg | Iron: 1.1mg

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