Maple-Glazed Roasted Butternut Squash with Sage

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Sweet butternut squash roasted with maple syrup and fresh sage, creating a caramelized crust and rich autumnal flavor. This American-inspired Thanksgiving recipe (gluten-free, vegan), ready in about 50 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 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 lbs Butternut squash
• 2 tbsp Olive oil
• 3 tbsp Maple syrup
• 1/4 cup Fresh sage leaves
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and cut 2 lbs butternut squash into 1-inch cubes, then toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes, then remove from oven and drizzle with 3 tbsp maple syrup. Return to oven and roast for 15-20 minutes longer until squash is tender and edges are caramelized.
3. Step 3: Remove from oven, sprinkle with 1/4 cup chopped fresh sage leaves, and let rest for 5 minutes to allow flavors to meld before serving.