Simple Oven Roasted Buttercup Squash Recipe

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

5 from 42 votes

Simple Oven Roasted Buttercup Squash Recipe

This simple Oven Roasted Buttercup Squash Recipe is an easy side dish full of flavor! 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!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 205kcal

Author: Jeri Walker

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.

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