Glazed Butternut Squash

April McIver


This is so decadently sweet it’s just as suitable as dessert. Tender bites of roast butternut squash, with a sweet, maple hinted glaze. The prep is incredibly easy, and leftovers can be mashed to use in other recipes.

The pumpkin maple butter I found in jars similar to apple butter at Costco. You can substitute almost any jelly or fruit butter with similar results.

Tip: To turn butternut squash into cubes, peel with a vegetable peeler. Cut off the bulb of the squash. Slice bulb in half; remove and discard seeds. Slice top portion of the squash into 1/2 inch thick planks. Slice planks into sticks, then those into cubes. Slice bulb into cubes in the same way.

pinch tips: How to Shuck, Cook, and Cut Corn



1 Hr


2-3 lb
butternut squash, peeled and cut into 1/2 inch cubes
1/4 c
pumpkin maple butter (or more)

Directions Step-By-Step

Preheat oven to 350. Spread pumpkin maple butter over squash cubes in a large casserole dish.
Bake, uncovered, about an hour or until squash is tender.
Stir gently to coat with the syrupy juices that will collect in the bottom of the casserole dish.
I put a little fat free cool whip on top to turn this into dessert. For those not watching their diet, ice cream would be great. It tastes a bit like pumpkin pie.

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