Maple roasted squash will become one of your signature recipes and a family favorite. Simple enough for a week night supper, and special enough to be included as a holiday side. Recipe calls for butternut squash, but other varieties such as Acorn, Delicata and Kabocha work as well.


  • 3 lbs. butternut squash, peeled & chopped into 1-inch pieces
  • 1/2 cup olive oil
  • 1/3 cup dried herbs
  •  salt, to taste
  •  pepper, to taste
  • 1/3 cup Crown Maple Amber Color maple syrup


  1. Preheat oven to 400 degrees F.
  2. Prepare a baking pan with parchment paper, foil, or lightly oil the pan.
  3. Wash and dry squash. If skin is tough remove from flesh with a vegetable peeler. Remove seeds and loose pieces from seed cavity and cut squash into pieces.
  4. Toss squash with olive oil, herbs, salt and pepper. We love dried herbs such as rosemary, thyme, or oregano.
  5. Spread squash in a single layer on the baking pan.
  6. Roast in oven for 25-30 minutes until squash is tender. Turn throughout roasting to get even browning.
  7. Remove from ove and brush squash with maple syrup. Return to oven and roast another 15 minutes until squash is tender and you achieve your preferred level of caramelization.
  8. Remove from oven and serve warm, or make ahead and serve at room temperature.

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