Get ready to discover the ultimate Thanksgiving Butternut Squash recipe, a dish so simple and delicious it will become a non-negotiable part of your holiday feast. We’re talking perfectly tender, caramelized squash tossed in a warm, buttery glaze of maple syrup, cinnamon, and a hint of sage. This recipe is designed to be incredibly easy, saving you time and stress on the big day. Forget complicated sides; this is the one that delivers maximum flavor with minimal effort, making your Thanksgiving table truly shine.
Why This is the Perfect Thanksgiving Butternut Squash
When it comes to Thanksgiving, simplicity is key. This recipe embraces that philosophy wholeheartedly. The natural sweetness of the butternut squash is enhanced, not hidden, by a simple glaze that caramelizes beautifully in the oven’s high heat. It’s a classic flavor profile that complements everything else on the table, from the juicy roast turkey to savory stuffing.
Even better, it’s a fantastic make-ahead option. You can peel and cube the squash a day or two in advance, meaning you’re just a quick toss and a roast away from a stunning side dish. It’s the kind of set-it-and-forget-it recipe that every Thanksgiving host dreams of.
Ingredients You’ll Need
- Butternut Squash: One medium-sized squash (about 3 pounds) is perfect. Look for one that feels heavy for its size with smooth, unblemished skin.
- Unsalted Butter: Melted butter helps the squash brown and adds a rich, savory flavor.
- Maple Syrup: Use pure maple syrup for the best, most authentic flavor.
- Spices: We use a classic combination of ground cinnamon, salt, and black pepper.
- Fresh Sage: A few fresh sage leaves, finely chopped, add a wonderful savory, earthy aroma that screams Thanksgiving.
How to Cut a Butternut Squash (Step-by-Step)
Tackling a whole butternut squash can seem intimidating, but it’s easy with the right technique. A sharp knife and a stable cutting board are your best friends here.
- Trim the Ends: Start by slicing off about a half-inch from the top (stem end) and bottom (blossom end) to create stable, flat surfaces.
- Separate the Neck and Bulb: Stand the squash upright on its widest flat end. Carefully cut straight down where the thinner neck meets the rounder bulb.
- Peel Both Sections: Use a sharp vegetable peeler to remove the tough outer skin from both the neck and the bulb.
- Cube the Neck: The solid neck is the easiest part. Cut it into planks, then into 1-inch cubes.
- Handle the Bulb: Cut the bulb in half and use a spoon to scoop out the seeds and stringy pulp. Place the halves cut-side down and slice them into wedges, then into 1-inch cubes.
Step-by-Step Instructions
Now that your squash is prepped, the rest is incredibly simple. This is where the magic happens.
- Preheat Oven: Preheat your oven to 400°F (200°C). A high heat is crucial for getting that perfect caramelization on the squash.
- Make the Glaze: In a small bowl, whisk together the melted butter, maple syrup, cinnamon, salt, and pepper.
- Combine and Toss: Place your cubed butternut squash in a large bowl. Pour the maple-butter mixture over the top, add the chopped fresh sage, and toss everything together until the squash is evenly coated.
- Arrange on Baking Sheet: Spread the coated squash in a single, even layer on a large, parchment-lined baking sheet. It’s important not to overcrowd the pan, as this will cause the squash to steam instead of roast. Use two sheets if necessary.
- Roast to Perfection: Roast for 25-30 minutes, tossing halfway through, until the squash is tender and the edges are beautifully browned and caramelized. You should be able to pierce it easily with a fork.
Tips for the Best Roasted Butternut Squash
To ensure your Thanksgiving butternut squash is absolutely perfect, keep these simple tips in mind.
- Uniform Pieces: Try to cut your squash into pieces that are roughly the same size. This ensures everything cooks evenly.
- Don’t Crowd the Pan: Give the squash cubes some space on the baking sheet. This allows the hot air to circulate, which is essential for roasting and achieving those crispy, caramelized edges.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze. The caramelized maple syrup can be tough to scrub off!
Flavor Variations
While the classic maple-cinnamon flavor is a crowd-pleaser, this recipe is a fantastic base for other flavor profiles.
- Savory Herb: Swap the cinnamon for a teaspoon of dried thyme and add a clove of minced garlic to the butter mixture for a more savory, herbaceous flavor.
- Spicy & Sweet: Add a 1/4 teaspoon of cayenne pepper or chipotle powder to the glaze for a gentle kick that plays beautifully with the sweetness of the maple and squash.
- Nutty Crunch: For the last 10 minutes of roasting, sprinkle a handful of chopped pecans or walnuts over the squash. They will toast up nicely and add a wonderful textural contrast. Consider pairing this with our Cranberry Pecan Cake for dessert!
Make-Ahead & Storing Instructions
To save precious time on Thanksgiving day, you can prep this dish in advance. Peel and cube the butternut squash up to two days ahead and store it in an airtight container in the refrigerator. You can also mix the glaze ingredients and store them separately. When you’re ready to cook, just toss and roast!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They are delicious repurposed in salads, soups, or even alongside our easy Baked Feta Eggs for a post-holiday brunch.
What to Serve with Thanksgiving Butternut Squash
This roasted butternut squash is the quintessential Thanksgiving side. It pairs perfectly with roast turkey, honey-glazed ham, and other holiday favorites like creamy mashed potatoes and green bean casserole. Its sweet and savory notes cut through the richness of other dishes, making it a balanced and welcome addition to any plate.
Frequently Asked Questions
Absolutely! To save time, you can peel and cube the squash up to two days in advance. Store the raw cubes in an airtight container in the refrigerator. When you’re ready, simply toss with the glaze and roast as directed.
Your butternut squash is done when it is fork-tender, meaning a fork can easily pierce a cube with little resistance. You should also look for visible signs of browning and caramelization on the edges of the cubes.
Yes, for this recipe, you should peel the butternut squash. While the skin is edible once cooked, peeling it allows the surface of the squash to caramelize beautifully with the maple glaze, resulting in the best flavor and texture for a Thanksgiving side dish.
Butternut squash pairs wonderfully with warm spices like cinnamon, nutmeg, and cloves. For herbs, savory options like sage, thyme, and rosemary complement its natural sweetness perfectly. Our recipe uses a classic combination of cinnamon and fresh sage.
Enjoy This Holiday Favorite!
We’re confident this will become your go-to Thanksgiving Butternut Squash recipe. It’s a beautiful, flavorful, and incredibly easy side dish that truly embodies the spirit of the holiday. If you make it, we’d love to see it! Share your creation and tag us on Pinterest. Happy cooking!
Thanksgiving Butternut Squash Recipe
Thanksgiving Butternut Squash (The Only Recipe You Need)
Ingredients
Equipment
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the melted butter, maple syrup, ground cinnamon, salt, and black pepper.
- Place the cubed butternut squash in a large bowl. Pour the maple-butter mixture over the squash, add the chopped fresh sage, and toss well to ensure every piece is evenly coated.
- Spread the squash in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use a second sheet if necessary.
- Roast for 25-30 minutes, tossing the squash halfway through the cooking time. The squash is done when it is tender and the edges are caramelized and lightly browned.
- Serve immediately and enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
