You’ll thank me for this maple glazed roasted butternut squash and onions. It’s decadent and light at the same time. The roasting brings out the sugar in the squash and onions and they get beautifully caramelized. Adding the maple syrup rounds out the flavor and the seasoning balances the sweetness. This is a perfect Fall and Winter side dish.
Tips for the Best Maple Glazed Butternut Squash and Onions
- Use a good peeler to get all that squash skin off. The hardest part of the whole recipe is peeling the squash.
- Sharpen your knife before cutting your squash with a knife sharpener.
- Season liberally, just eyeball this part.
- Drizzling with maple syrup after it comes out of the oven prevents it from burning in the oven.
Maple Glazed Butternut Squash and Onions
Roasted butternut squash and onions with maple syrup drizzled on top is sweet and sticky side dish that pairs perfectly with a lean protein in the Fall and Winter.
Ingredients
- 1 large butternut squash peeled and cut into bite size pieces
- 1 large purple onion petaled in similar size to squash
- Olive oil
- Garlic powder eyeball
- Salt eyeball
- Pepper eyeball
- Maple Syrup eyeball
Instructions
- Peel the butternut squash, slice in half, scrape out the seeds and cut into bite size pieces.
- Petal the onions so they're similar size as the squash.
- Add veggies to a sheet pan and season with salt, pepper and garlic powder. Drizzle in olive oil, toss. Arrange in a sinlge layer and roast at 425 for 45 min-one hour. Toss halfway through.
- Once done drizzle in maple syrup, toss. Serve warm.
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