Maple-Glazed Roasted Butternut Squash with Fresh Sage

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet roasted squash caramelized with maple syrup and earthy sage, perfect for a seasonal side that complements any holiday feast. This American-inspired holiday recipe (vegetarian), ready in about 40 minutes, pairs Butternut squash, Olive oil, Maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 220 cal/serving

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Ingredients

2 medium (about 2 lbs total), peeled and cubed into 1-inch pieces Butternut squash
2 tbsp Olive oil
2 tbsp Maple syrup
1 tbsp, finely chopped Fresh sage
1/2 tsp Salt
1/4 tsp Black pepper
1/4 cup (optional) Chopped pecans

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs cubed butternut squash with 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
Step 2: Spread the squash in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once halfway through, until the edges are caramelized and tender when pierced with a fork.
Step 3: Remove from oven and sprinkle with 1 tbsp finely chopped fresh sage and optional 1/4 cup chopped pecans. Serve warm.