Some maple syrup, a little bit of salt and pepper, and your choice of winter squash is all you need to make this elegant Thanksgiving Maple Roasted Winter Squash!

Maple Roasted Winter Squash on a silver platter sprinkled with pepitas, Queso and pomegranate seeds

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Once the squash is roasted with the maple syrup it gives it a delicious caramelized coating. Garnish with queso fresco, pomegranate seeds, and pepitas for a festive touch.

This dish doesn’t look too shabby for a dish that only took five minutes to prep and less than 30 minutes to bake — plus no dishes to wash…bonus! I lined my baking sheet with foil to make clean up a breeze.

The best part is that this dish also tastes great at room temperature and can grace your Thanksgiving table.

holding a silver platter with Maple Roasted Winter Squash for Thanksgiving

If you don’t have butternut squash you can substitute with other hard winter squash

You can use acorn squash or Japanese pumpkins. Almost any hard skinned winter squash can be substituted for this recipe. You can also use sweet potatoes.

Try these other muy bueno Thanksgiving side dishes 

Maple Roasted Winter Squash

5 (2 ratings)
Some maple syrup, a little bit of salt and pepper, and your choice of winter squash is all you need to make this elegant Thanksgiving side dish.
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Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1 acorn squash
  • 1 butternut squash
  • 2 tablespoons olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • pomegranate seeds
  • crumbled queso fresco
  • pepitas

Instructions 

  • Preheat oven to 400 degrees F.
  • Cut squash lengthwise in half; remove and discard seeds. Cut each half 1/2-inch slices; discard ends.
  • Place squash on a foil-lined baking sheet.
  • Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper.
  • Roast 25 to 30 minutes or until squash is tender and golden.
  • Garnish with pomegranate seeds, queso fresco, and pepitas.

Notes

The best part is that this dish also tastes great at room temperature and can grace your Thanksgiving table.
Calories: 199.1kcal, Carbohydrates: 40.28g, Protein: 1.84g, Fat: 4.87g, Saturated Fat: 0.69g, Sodium: 397.28mg, Potassium: 749.64mg, Fiber: 3.62g, Sugar: 18.83g, Vitamin A: 13551.13IU, Vitamin C: 34.15mg, Calcium: 112.95mg, Iron: 1.38mg
Author: Yvette Marquez
Course: Side Dish
Cuisine: American

Photography by Jenna Sparks

Originally published: November 2017