# Maple Roasted Butternut Squash With Sage

Caramelized butternut squash gets a restrained maple glaze, browned butter and crisp sage in an easy sheet-pan side.

By The Signal Edition | Food / Thanksgiving Recipes
Published: 2026-10-25T17:53:22Z
Updated: 2026-10-25T18:06:59Z
Canonical: https://www.thesignaledition.com/article/thanksgiving-maple-roasted-butternut-squash-thx16
Image: https://www.thesignaledition.com/media/2ef942891c37d65a7c395bcd26229c0c.jpg (Roasted squash and seasonal Thanksgiving dishes on a holiday table; credit: Source: Harry & David / The Table)

## Summary
- 8 servings; preparation 20 minutes; cooking 35 minutes.
- Roasting squash in a single layer at high heat concentrates its flavor.
- The recipe includes make-ahead, substitution and safe-storage guidance.

## What makes this maple roasted butternut squash work?

Maple Roasted Butternut Squash serves 8 and takes 55 minutes. Roasting squash in a single layer at high heat concentrates its flavor. Maple syrup is added partway through cooking so it glazes the cubes instead of burning on the pan. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

## Ingredients

For 8 servings: 3 pounds peeled and seeded butternut squash, cut into 1-inch cubes; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons pure maple syrup; 3 tablespoons unsalted butter; 12 fresh sage leaves; 1 tablespoon apple cider vinegar; 1/3 cup toasted pumpkin seeds. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

## Step-by-step method

1. Heat the oven to 425°F. Toss squash with olive oil, salt and pepper on two rimmed sheet pans; spread into single layers. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

2. Roast 20 minutes. Turn the cubes, drizzle with maple syrup and roast 10 to 15 minutes more until browned and tender. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

3. Meanwhile, melt butter in a small skillet. Add sage and cook until the leaves crisp and the butter smells nutty; remove from heat. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

4. Combine the hot squash on a platter, drizzle with brown butter and apple cider vinegar, and toss gently. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

5. Top with crisp sage and pumpkin seeds. Taste and adjust salt before serving. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995)

## Make ahead, substitutions and storage

Peel and cube the squash up to three days ahead or buy fresh pre-cut squash. Roast up to one day ahead and rewarm at 400°F; add sage and seeds after reheating. For vegan diners, brown a plant-based butter or use olive oil. Refrigerate within two hours and use within three to four days. [1](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995) [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

Refrigerate roasted squash in shallow containers within two hours and use it within four days. Reheat on a sheet pan to 165°F so the edges caramelize again. If making it ahead, undercook by a few minutes and add maple syrup and toasted seeds during the final reheating. [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

## Reporting sources
1. [Food Network: Roasted Butternut Squash with Maple](https://www.foodnetwork.com/recipes/roasted-butternut-squash-with-maple-13481995) (2026-10-25)
2. [USDA Food Safety and Inspection Service: Leftovers and Food Safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) (2026-10-25)