Easy maple-roasted butternut squash with goat cheese

Perfectly roasted butternut squash slices served with tangy goat cheese. This easy-to-make salad makes a perfect addition to any festive table or just a delicious side dish for weeknight dinner. With only a few simple ingredients, you will have a perfect fall salad in under 30 minutes. Let’s do it!

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝
roasted butternut slices served with baby spinach and goats cheese

Maple-roasted butternut squash recipe

Reasons to love this recipe

This recipe is for you if you want a beautiful-looking dish and amazing taste without spending hours in the kitchen. It requires minimal preparation time and only a few simple ingredients and is incredibly straightforward. All you need is one tray and one chopping board. It’s the ideal solution for a delicious, hassle-free meal.

  • Easy-to-make: this recipe despite looking quite impressive is very easy to make. Even if you don’t feel too confident in the kitchen you still can do it.
  • Perfect holiday table dish: this sweet roasted butternut squash is a perfect dish for the holiday season whether it is Thanksgiving or Christmas.
  • Family-friendly: thanks to the sweetness of squash this recipe makes an easy side dish for weeknight meals. 
  • Budget-friendly: this recipe only requires very few simple ingredients and is very budget-friendly, especially when preparing for a big crowd.

Ingredients for maple roast butternut squash

  • Butternut squash. Look for a small to medium size squash for better presentation. You can easily substitute squash for regular pumpkin. 
  • Creamy goat cheese or use feta cheese instead.
  • Pure maple syrup. If you are not a fan of maple syrup, you can use honey instead.
  • Red wine vinegar
  • Extra virgin olive oil
  • Baby spinach or any other leafy greens you prefer.
  • Pinenuts and pomegranate seeds to serve (optional)
  • Sea salt and black pepper
ingredients needed to make maple-roasted butternut squash

See the full ingredient list in the recipe card below 👇 

How to make maple roasted butternut squash

Making this roasted butternut squash salad is easy:

  • First, preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with some parchment paper. 
  • Cut butternut squash into slices and arrange the slices on the prepared baking tray.
  • Prepare the dressing by shaking together its ingredients in a jar or mixing them in a small bowl.
  • Arrange the slices on a baking sheet, leaving space between the slices to prevent steaming. Using a pastry brush, coat the butternut squash with the maple mixture. Keep the remaining dressing.
  • Bake for 15 minutes. Take the tray out, brush the butternut squash with some more dressing, and bake for another 10 until they’re golden brown yet slightly firm. 
roasted butternut squash slices on a baking tray
  • On a plate, layer baby spinach, then add the roasted pumpkin, and creamy goat cheese, followed by your favorite toppings. I used fresh chilies, but roasted pine nuts or pomegranate seeds are great ideas too.
  • Finally, drizzle the remaining dressing over the top. 
  • Voilà! A roasted pumpkin salad is ready to enjoy. Simple, right?

How to cut the squash into slices

First and foremost, be very careful when cutting squash, as it is very firm and can be slippery.

  • 1. Cut the butternut squash lengthwise into two sections.
  • 2. Using a large spoon, remove the seeds.
  • 3. With the flat side of the butternut squash placed on a large chopping board, I carefully slice it into 0.7 cm (0.3 inches) slices.

What to serve with roasted butternut squash

Roasted butternut squash with goat cheese is a perfect choice to serve alongside Thanksgiving turkey. This dish not only adds a pop of color to your Thanksgiving table but also offers a delicious contrast in texture and taste to the succulent turkey. 

Roast squash salad is also a very popular side dish for Australian Christmas lunch, served along with cooked ham leg and seafood platter. Add a couple of fresh rosemary twigs for a Christmassy look.

While this roast butternut squash makes a perfect salad for a holiday table it can also be enjoyed in a variety of other ways. It makes an especially delicious side dish for grilled chicken. But you can also serve it with freshly cooked pasta or brown rice to make a hearty butternut squash bowl.

roasted butternut squash with goats cheese and baby spinach

How to store ❄️

To store your roast butternut squash, place any leftover portions in an airtight container and refrigerate them promptly. Stored this way, it can last in the refrigerator for up to 3-4 days. 

Frequently Asked Questions

Can I use other types of cheese instead of goat cheese for this recipe?

Absolutely! While tangy goat cheese pairs perfectly with the sweetness of the squash, you can experiment with different cheeses like feta, blue cheese, or even shredded Parmesan cheese.

Should I peel the squash?

Butternut squash skin is soft and edible. Whether to peel the squash or not depends on your preferences. In my opinion, unpeeled squash makes a better presentation; however, peeled squash is easier to eat. Ultimately, the choice is yours. If you want to peel the squash, use a large sharp vegetable peeler.

Can I prepare the maple-roasted butternut squash in advance for a party or gathering?

Yes, you can roast the butternut squash in advance. Simply refrigerate it in an airtight container. When ready to serve assemble the salad with fresh ingredients.

Can I substitute maple syrup with another sweetener?

While I think maple syrup works perfectly with butternut squash, you can substitute it with honey or agave nectar. Adjust the sweetness according to your taste preferences.

How do I prevent the butternut squash from becoming too mushy during roasting?

To prevent mushiness, ensure you cut the squash into evenly sized-pieces. Avoid overcrowding the baking tray; spread the pieces out in a single layer to allow proper roasting and caramelization. Also only place the squash into a preheated oven to avoid steaming.

Can I serve this salad warm or does it have to be cold?

This salad is delicious both warm and cold. It’s a matter of taste. If you prefer a warm salad, serve it shortly after roasting the butternut squash. For a refreshing cold salad, refrigerate the roasted squash before assembling the dish. I think it tastes best at room temperature

Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳
roasted butternut squash slices on a bed of baby spinach topped with goats cheese

Easy maple-roasted butternut squash with goat cheese

Elena Elliott
This delicious maple-roasted butternut squash recipe is a perfect side dish for Thanksgiving or Christmas tables. Easy to make in only 30 min
5 from 23 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediteranian
Servings 4 serves as a side dish

Ingredients
  

  • 1/2 butternut pumpkin approx 500g cut into 0.5 cm half-moons

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tsp maple syrup
  • 1 tbsp good quality red wine vinegar

To serve:

  • 150 g baby spinach washed and dried
  • Fresh chilies, finely sliced You can also use pine nuts, pumpkin seeds, or any other nuts or seed you have on hand

Instructions
 

  • First, preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper. Cut the butternut squash into slices and arrange them on the prepared baking tray.
  • Prepare the dressing by shaking together its ingredients in a jar or mixing them in a small bowl. Arrange the slices on the baking sheet, leaving space between them to prevent steaming. Using a pastry brush, coat the butternut squash with the maple mixture. Reserve some dressing.
  • Bake for 15 minutes. Remove the tray from the oven, brush the butternut squash with some more dressing, and bake for another 10 minutes or until they are golden brown yet slightly firm.
  • On a plate, layer baby spinach, then add the roasted pumpkin, and creamy goat cheese, followed by your favorite toppings. I used fresh chilies, but roasted pine nuts or pomegranate seeds are great ideas too.
  • Finally, drizzle the remaining dressing over the top. 

Notes

If you are unsure about how to cut the butternut squash into slices, please refer back to my post above to see the detailed instructions.
To store butternut squash, place any leftover portions in an airtight container and refrigerate for up to 3-4 days. 
This recipe works with regular pumpkin too if you don’t have butternut squash on hand.
Keyword roasted butternut squash
Tried this recipe?Let us know how it was!

Similar Posts

3 Comments

5 from 23 votes (21 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating