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creamy butternut squash roasted with pure maple syrup resting in a bowl

Creamy Maple Roasted Butternut Squash

Four ingredient side dish bliss.  Butternut squash roasted with pure maple syrup and oil, then blended with tangy sour cream until smooth and rich.
Course Side Dish
Cuisine American
Keyword four ingredient dishes/, maple roasted vegetables, roasted butternut squash, sweet and savory, what to make with maple syrup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 to 6 servings
Calories 331kcal
Author Lauren


  • 2 pounds butternut squash diced in small cubes
  • ¼ cup extra virgin olive oil
  • ¼ cup pure maple syrup
  • ½ teaspoons salt
  • ½ 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.


Calories: 331kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 325mg | Potassium: 884mg | Fiber: 5g | Sugar: 18g | Vitamin A: 24288IU | Vitamin C: 48mg | Calcium: 163mg | Iron: 2mg