Maple Ginger Butternut Squash

Maple Ginger Butternut Squash is both sweet and savory. It is also my favorite way to serve Butternut Squash because there is no peeling and chopping involved!

Butternut Squash is probably my favorite of all the fall veggies. But I hate… and I mean HATE peeling them. They are a huge pain. It is kind of like trying to peel off the outer layer of a rock. Out of my frustration, an opportunity to try something new was created. (In truth, it was a weeknight and I didn’t have time to peel and chop my squash before my family had a “hangry” meltdown.)

I love the taste of ginger and adding it to this Maple Ginger Butternut Squash was a real win. It kept the sweetness of the maple syrup from turning my dinnertime squash into dessert by giving it a little kick. You can control the amount of ginger flavor by adjusting the amount you add to the glaze.

Maple Ginger Butternut Squash is the easiest possible way to prepare butternut squash. Cut the whole squash down the middle, seed it, and then cut the halves into quarters, then brush on the glaze and roast. Once the squash is cooked, it is very easy to eat with a fork and just leave the skin behind. My kids think it is fun to eat them this way – and anything that makes them eat vegetables is something we keep around.

Sausage Quinoa Stuffed Butternut Squash

Roasted Butternut and Cauliflower Soup

Love Butternut Squash and looking for more interesting ways to cook it? This Sausage Quinoa Stuffed Butternut is my favorite way to make Butternut Squash a main dish. And this Roasted Butternut and Cauliflower Soup is a smoky, hearty twist to the traditional fall soup.

Print Recipe

5 from 8 votes

Maple Ginger Butternut Squash

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 4

Author: Cynthia Rusincovitch

Ingredients

• 1 large or 2 small Butternut Squash
• 3 tbsp maple syrup
• 3 tbsp butter melted
• 1 tsp nutmeg
• 1 finger fresh ginger peeled
• Kosher salt and fresh ground pepper

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with foil for easy cleanup.
• Cut squash in half and seed them. Discard the seeds. If you are using a large squash, cut the halves into quarters.
• Poke a few holes in the squash with a fork
• Place the squash skin side down in the baking sheet.
• In a measuring cup or small bowl, whisk maple syrup, butter, nutmeg until combined. Grate a finger of fresh, peeled ginger into the mixture and mix again.
• Brush the top of all the squash the maple ginger mixture. Place the sheet pan in the oven for 45 minutes or until the squash is fork tender and golden in places.