Butternut squash, apples and onions are roasted with a sweet, buttery maple glaze that has a touch of bright acidity. With just eight simple ingredients, this easy side dish is perfect for Thanksgiving, Christmas, or any chilly-night dinner.
Originally published in 2019 and refreshed in 2021 with updated photos and clearer instructions.
Maple syrup and butter aren’t just for pancakes. This maple glazed squash and apples recipe combines rich butter, pure maple syrup and a hint of apple cider vinegar to create a balanced sweet-tart glaze that caramelizes beautifully in the oven. The result is tender, slightly caramelized squash and apples with a savory note from the onions.
The apple cider vinegar is a subtle but important component: it brightens and rounds the sweetness so the dish never tastes cloying. This versatile side pairs well with roasted meats, holiday mains, or other winter vegetable dishes.
Recipe ingredients
Ingredient notes
- Apples: Use a firm baking apple that holds its shape while roasting. Good choices include Mutsu (Crispin), Granny Smith, Honeycrisp, or Pink Lady.
- Maple syrup: Choose pure maple syrup for the best flavor; avoid pancake-style syrups that are imitations.
- Onions: Yellow or sweet onions work well and add a savory balance to the sweetness.
Step by step photos
1. Preheat the oven to 425°F (220°C). While the oven heats, peel and cut the apples and onions into roughly 1-inch pieces.
2. Peel the butternut squash using a vegetable peeler or knife. I prefer a peeler to minimize waste. Cut the squash neck into 1-inch-thick planks, then into strips, and finally into 1-inch cubes.
3. Scoop the seeds from the round base with a small spoon (a serrated grapefruit spoon helps). Cube the round portion to match the neck pieces.
4. Place all the cubed squash, apples and onions into a 9 x 13-inch baking pan or a 4-quart shallow casserole dish.
5. In a small bowl, whisk together melted unsalted butter, pure maple syrup, apple cider vinegar, kosher salt and black pepper.
6. Pour the maple-butter mixture over the veggies and apples, scrapping any salt or pepper from the bottom of the bowl. Toss with a large spoon until everything is evenly coated.
7. Roast, uncovered, for 25 minutes. Remove the pan, stir gently to turn the pieces, then return to the oven.
8. Roast an additional 20–30 minutes, until squash and apples are fork-tender and edges begin to caramelize. Give the mixture one last gentle stir to coat any sticky glaze.
9. Taste and finish with more salt and pepper if needed. Garnish with chopped fresh herbs if desired for color and brightness.
Tips and tricks
- To melt butter quickly, cut it into pieces, place in a microwave-safe bowl, cover with a paper towel, and microwave at 50% power for 1 minute. Add 20–30 seconds if needed.
- When you pour the glaze, scrape the bowl well so any salt and pepper that settled on the bottom is included.
- For a pretty finish and a burst of texture, sprinkle flaky sea salt over the cooked dish just before serving.
Recipe FAQs
Yes. Other hard winter squashes like acorn, kabocha, buttercup or honeynut work well. Adjust roasting time if pieces differ in size or density.
For best flavor serve fresh, but you can cube the squash and onions up to one day ahead and refrigerate in airtight bags or containers. Add the apples just before cooking to prevent browning. Leftovers keep covered in the fridge for 3–4 days.
Use a 9 x 13-inch baking pan or a 4-quart shallow casserole dish. Choose a dish large enough so the ingredients are not piled too high. Note that dark metal pans brown faster than light-colored pans, so monitor the dish toward the end of cooking.
Related recipes
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📖 Recipe
Maple Glazed Squash and Apples
Butternut squash, apples and onions are caramelized with a sweet, slightly tangy maple-butter glaze. Easy to prepare and beautiful on the table.
- Author: Kate
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium apples (recommendations: Granny Smith, Mutsu/Crispin, Honeycrisp, or Pink Lady)
- 2 medium onions (yellow or sweet)
- 1 small butternut squash (about 2 lb / 907 g; yields roughly 4½ cups when cubed)
- 6 tablespoons unsalted butter, melted
- ¼ cup (59 ml) pure maple syrup
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon black pepper, plus more for sprinkling
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the butternut squash, onions and apples into roughly 1-inch pieces.
- Place the squash, onions and apples into a 9 x 13-inch baking pan or a 4-quart shallow casserole dish.
- In a small bowl, whisk together the melted butter, maple syrup, apple cider vinegar, 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Pour the butter mixture over the vegetables and apples, scraping any salt and pepper from the bottom of the bowl. Toss to combine.
- Bake, uncovered, for 25 minutes. Stir, then bake another 20–30 minutes, or until pieces are fork-tender and browned at the edges.
- Stir gently, season with additional salt and pepper if desired, and serve immediately.
Notes
This recipe uses kosher salt (coarse). If using fine-grain salt, start with ¾ teaspoon and adjust to taste. Flaky sea salt is a nice finishing touch.
Either a 9 x 13-inch pan or a 4-quart shallow casserole dish will work. Choose a dish with enough surface area so the ingredients aren’t piled too high.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 238
- Sugar: 19.4 g
- Sodium: 328 mg
- Fat: 11.8 g
- Saturated Fat: 7.3 g
- Carbohydrates: 34.8 g
- Fiber: 4.7 g
- Protein: 1.8 g
- Cholesterol: 31 mg