This simple Oven Roasted Buttercup Squash Recipe is a delicious side dish that can be served any time of year. Squash and sweet potatoes are sweetened with maple syrup and baked in the oven until tender. This recipe is ready in less than an hour and is easy enough to do on a weeknight!
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This roasted buttercup squash recipe is the perfect side dish for any meal. I always serve it on my holiday table for Thanksgiving and Christmas dinner alongside Double Smoked Ham, Smoked Turkey on Pellet Grill, or Turkey in Roaster Oven.
This is my favorite way to make buttercup squash, especially in the Fall when we first harvest our homegrown squash. I like to make extra so I can have it for lunch the next day.
For more squash recipes, check out Buttercup Squash Soup Recipe with Carrots and Air Fryer Fried Squash.
Why You'll Love This Recipe
- It's made in one dish.
- This easy side dish is ready in less than an hour.
- It makes great leftovers - ideal for meal prep.
- It goes with any main dish.
- It's gluten-free, dairy-free, and vegan.
Recipe Ingredients
Everything for this simple side dish can be found at your local grocery store.
Ingredient Notes:
- Buttercup squash. I used a whole squash that I grew in my garden. This squash can be found at grocery stores or your local Farmers Market.
- Sweet potato. I used organic sweet potato, but you could also use frozen sweet potato cubes.
- Olive oil. I used extra virgin olive oil.
- Maple syrup. I used pure maple syrup.
- Garlic powder. I used garlic powder, but you could also use a couple of minced garlic cloves.
See the printable recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Squash. Use your favorite squash, such as acorn squash, kabocha squash, butternut squash, or pumpkin.
- Sweet potato. Apples are an excellent substitution and give this side dish a sweeter flavor.
- Oil. Use avocado oil or melted butter instead.
- Syrup. You can also use honey.
- Brown sugar. You could also use raw sugar, cane sugar, or your favorite sweetener.
- Spicy - Add a dash of cayenne pepper.
- Sweet - Add an apple or two for a flavor that tastes almost like dessert!
- Less sweet - Omit the maple sugar and the brown sugar.
How to Make Oven Roasted Burgess Buttercup Squash Recipe
Step By Step Instructions
Step 1: Preheat your oven to 375 degrees F. Place whole squash on a cutting board and cut it in half. Remove the seeds with a spoon. Place the squash halves cut side down. Carefully cut the dark green skin off each piece of squash, then slice the squash into 1-inch cubes. Peel the sweet potatoes with a food vegetable peeler and cut into 1-inch cubes.
Step 2: Place the cubes in a large bowl and add olive oil, maple syrup, brown sugar, garlic powder, cinnamon, salt, and black pepper. Stir to mix well.
Step 3: Place the mixture into an 8.5 x 11-inch baking dish lined with parchment paper. You can also use a rimmed baking sheet. Make sure the vegetables are in a single layer. Cover tightly with aluminum foil.
Step 4: Place the roasting pan in the oven and bake for about 45 minutes until the squash can easily be pierced with a fork and turns golden brown. Remove from the oven and serve immediately.
Serving Suggestions
This squash is a great side dish alongside Pellet Grill Spatchcock Turkey, Frozen Ribs in Pressure Cooker, Meatloaf With Oatmeal and BBQ Sauce, and Air Fryer Boneless Chicken Thighs.
This side dish also goes great with Smoked Pork Sirloin Roast, Pellet Smoker Pork Chops, and Prime Rib Roast on Pellet Grill.
Expert Tips
- Use an ice cream scoop to scoop out the squash seeds.
- Cut the squash and sweet potato into equal sizes.
- Use parchment paper to prevent the veggies from sticking.
- Place veggie cubes in a single layer with space between them.
- Stir the vegetables halfway through the cooking time.
- If the squash is dry and starts to burn, add ¼ inch of water to the pan. Some squash contains more moisture than others.
Common Questions
Burgess buttercup squash is a winter squash with a dark green exterior, orange flesh, and a light grey protrusion on the bottom. This squash holds its shape when cooked, making it ideal for roasting in the oven. This is my favorite of all the squash varieties.
Roasted squash may get mushy if cooked too long, crowded in the pan, or stuck to the pan.
Cut the buttercup squash in half and scoop out the seeds. Carefully cut off the skin with a knife, then cut into cubes. The skin is too tough to peel with a vegetable peeler.
The squash takes 45 minutes to one hour to get soft in the oven.
Storage
Refrigerator
Cool the leftover squash to room temperature, then store in an airtight container in the fridge for up to 3 days.
Freezer
These ingredients don't stand up well to freezing once cooked. If you freeze them and reheat them, they will be mushy.
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Recipe
Simple Oven Roasted Buttercup Squash Recipe
Ingredients
- 1 medium buttercup squash seeded, peeled, and diced in 1-inch cubes
- 2 medium sweet potatoes peeled and diced in 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place cubed buttercup squash, sweet potatoes, olive oil, maple syrup, brown sugar, garlic powder, cinnamon, salt, and pepper in a large bowl. Stir to mix well.
- Place the mixture in a single layer in an 8.5 x 11-inch baking dish or rimmed baking sheet lined with parchment paper. Cover tightly with aluminum foil.
- Place the roasting pan in the oven and bake for about 45 minutes until the squash can be easily pierced with a fork and starts to turn golden brown.
- Remove from the oven and serve immediately.
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Recipe Notes:
- Use an ice cream scoop to scoop out the squash seeds.
- Cut the squash and sweet potato into equal sizes.
- Use parchment paper to prevent the veggies from sticking.
- Place veggie cubes in a single layer with space between them.
- Stir the vegetables halfway through the cooking time.
- If the squash is dry and starts to burn, add ¼ inch of water to the pan. Some squash contains more moisture than others.
- Store leftovers in an airtight container in the fridge for up to 3 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Addie says
Love this sweet and savory butternut squash! It’s an easy way to make veggies taste so good.
Colleen says
My favorite way to cook squash! This butter cup recipe was perfectly caramelized. Thank you!
Jeri says
Thanks, Colleen! I'm so glad you liked it!
Oscar says
Loved roasting the buttercup squash. It turned out perfect and I enjoyed how it all got caramelized with the brown sugar. Super tasty.
Jeri says
Thanks, Oscar! I'm glad you liked it! 🙂
Giangi Townsend says
Wonderful recipe full of flavor and yet so easy to make. Perfect winter dish
Jeri says
Thank you, Giangi! I'm glad you liked it!
Ramona says
This is what you call simplicity at its best. This was perfect. I’ve left it a little longer in the oven as I like it a little more caramelised.