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Maple Roasted Butternut Squash

I have really enjoyed experimenting with butternut squash recipes this year!

This one is a keeper!  A fantabulous side dish!

Maple Roasted Butternut Squash

Yield – 8 side dish servings

Preparation Time – 10 minutes

Cooking Time – 30 to 35 minutes


  • 1 large butternut squash (about 2-3 pounds) ($1.50)
  • 1 Tbsp extra virgin olive oil ($.10)
  • 1/4 cup maple syrup (free – $1)
  • Few dashes each of ground cinnamon, nutmeg and allspice ($.15)


  • Chop off the stem and bottom of the squash. Using a vegetable peeler, peel off remaining skin.

  • Cut the squash in half crosswise just above where it gets larger, or where the seeds live.

  • Using a spoon, scoop out the seeds.

  • Dice the whole squash into 1/2 inch cubes.

  • Place squash into an 8×8-inch glass baking dish. Sprinkle with olive oil and maple syrup. Toss.

  • Add a few dashes each of ground cinnamon, nutmeg, and allspice. Toss.

  • Bake uncovered at 400° for 30-35 minutes.

  • Serve Maple Roasted Butternut Squash with your Thanksgiving Feast.

Cost $1.75-$2.75