Super smooth, creamy and luscious maple roasted butternut squash with just the right balance of naturally sweet with tangy savory. Creamy Maple Roasted Butternut Squash is here to be the silent star next to your main dish.
You guys, are you ready for an easy, 4-ingredient side dish that’s going to knock your socks off?? (Who needs socks anyways). This maple roasted butternut squash has been on repeat in this house to dish up next to roasted chicken, because it’s allllll the good things:
- FOUR ingredients
- roasts right along with the protein
- blends up smooth
- loved by small humans and adult humans just the same
Ahhh….a vegetable you can stick on everyone’s plate with little effort and no fuss. It’s not a veggie dream, it’s just Creamy Maple Roasted Butternut Squash – no cape required.
Can you see the smoothness?! I’ll admit not everything that goes in the blender comes out great, but this butternut squash comes out looking like Gracie Hart post Victor Melling make over.
The first time I made this was on a whim for Thanksgiving. After several rounds of menu planning with mom, we wanted to have a butternut recipe on the table but could decide on what. So in the prep process I when with – I’m going to do the easiest thing possible because I don’t want to think anymore today. Result? DELICIOUSNESS.
To go along with smooth, creamy texture is a rich sweet and savory flavor. Butternut squash in general is so good at flirting that line of sweet thing and savory thing. It does it here too, the trick is in it’s simple ingredients.
how to make creamy roasted butternut squash
Preheat oven. Roast. Purée.
Ok, there are just a small few other steps, but that’s pretty much the gist of it.
My favorite for this is to buy the butternut squash that’s already peeled and de-seeded. Usually they sell them in halves. Then you just have to chop them.
On the chop, I like to go small so as much of the butternut squash is exposed to that sweet maple goodness. And to make sure it blends up nice and smooth because it’s well-roasted.
Roasting on parchment paper is nice because you can just lift it off the pan by the edges and pour those cubes of maple butternut goodness right into the blender. Then you add the secret ingredient bomb to blend up nice and cozy with it’s new friends – sour cream!
The sour cream adds richness to the texture and tangy goodness to balance out the sweetness of the maple syrup. After blending, taste it to see if you’d like to add salt and pepper. I didn’t find it necessary, but we all have different taste.
Simple, easy, so so so delicious you guys. I’m having mine alongside Cranberry Walnut Chicken Thighs, but you do you and tell me about it below!
Creamy Maple Roasted Butternut Squash
- 2 pounds butternut squash diced in small cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup pure maple syrup
- 1/2 teaspoons salt
- 1/2 cup sour cream
- Preheat the oven to 375°F and line a sheet pan with parchment paper. In a large bowl, toss the cubed butternut squash with oil, maple syrup and salt.
- Spread the marinated butternut squash evenly onto the sheet pan and bake for 45 to 50 minutes or until each cube is very soft.
- Transfer the butternut squash and any drippings on the pan to a blender or food process. Add the sour cream and pulse 3 to 4 times before blending on high for 1 to 2 minutes - or until the sour cream is well mixed and all the butternut squash has been puréed.
- Serve alongside your favorite cold weather main meal.
- Roasting the butternut squash on parchment paper makes for an easier transfer to the blender or food processor.
- The smaller the dice on the butternut squash the more maple flavor will soak into the butternut squash.