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Roast buttercup squash recipe with sweet potato in a red baking dish.

Simple Roasted Buttercup Squash Recipe

Jeri Walker
Are you Looking for a healthy, delicious vegetable dish to go with your meal? This simple roasted buttercup squash recipe is a great recipe that is perfect any time of year! The vegetables are sweetened with maple syrup for a simple side dish packed full of flavor. This tasty side dish will go well with any meal and will be a hit! This recipe is ready in under an hour, including prep, and is easy enough to do on a weeknight!
5 from 41 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 188 kcal


  • Rimmed baking sheet


  • 1 medium buttercup squash seeded, peeled, and diced in 1-inch cubes
  • 2 medium sweet potatoes peeled and diced in 1-inch cubes
  • 2 tablespoon olive oil
  • 2 tbsp maple syrup
  • 2 tablespoon brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt or to taste
  • teaspoon black pepper or to taste


  • Preheat the oven to 375 degrees F.
  • Place cubed buttercup squash, sweet potatoes, olive oil, maple syrup, brown sugar, garlic powder, cinnamon, and salt and pepper in a large bowl. Stir to mix well.
  • 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 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.
  • Enjoy!


Nutritional information is approximate and is meant as a guideline only.
Top tips for maple buttercup squash recipe:
Follow these easy tips for making roasted buttercup squash:
  • Scoop out the seeds easily using an ice cream scoop.
  • Place parchment paper on a large baking sheet to prevent the vegetables from sticking to the pan.
  • Give the squash a stir about halfway through the cooking time to ensure everything is cooking evenly.
  • If the squash is dry and starts to burn, add water so you have about a ¼-inch of water in the pan. The moisture levels of squash can vary, and not all squash is the same.
  • Cover the baking dish with aluminum foil, sealing around the edges. This helps keep the moisture in the baking dish so the squash doesn't dry out, and it also helps to cook the squash much faster.
Let the leftover squash cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
These ingredients don't stand up well to freezing once cooked. If you freeze them and reheat them, they will be mushy.


Calories: 188kcalCarbohydrates: 18.8gProtein: 7.2gFat: 10.6gSaturated Fat: 1.9gSodium: 124.5mgPotassium: 343.1mgFiber: 2.7gSugar: 9.1gVitamin A: 314.6IUVitamin C: 1.5mgCalcium: 34.9mgIron: 2.2mg
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