Vegan Butternut Squash with Maple Cinnamon Glaze

Vegan Butternut SquashThis vegan butternut squash recipe makes a decadent side dish for your everyday or holiday meals. It also works well in place of sweet potatoes since it has the same texture and a similar flavor.

The best time to buy butternut squash in-season is in the October to December timeframe. It should have a nice uniform beige color without any green spots. It should also feel heavy for its size, which indicates it has a high moisture content. Give it a good knock and if it gives off a solid thud, you’ve got yourself a good butternut squash.

The cayenne pepper gives the squash a little kick and the maple syrup makes it sweet, so this vegan butternut squash recipe is both a little naughty and a little nice. It would pair well with our Vegan Wellington or a Gardein Holiday Roast.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Butternut Squash with Maple Cinnamon Glaze
Votes: 1
Rating: 5
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Vegan butternut squash makes a decadent side dish for your holiday meals or anytime you're craving sweet, cinnamon deliciousness.
Servings Prep Time
8 servings 5 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
35 minutes
Butternut Squash with Maple Cinnamon Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Vegan butternut squash makes a decadent side dish for your holiday meals or anytime you're craving sweet, cinnamon deliciousness.
Servings Prep Time
8 servings 5 minutes
Cook Time
35 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel the squash, cut in half and clean out the seeds. Chop into small 1 inch cubes.
  3. Place the squash cubes in a large mixing bowl. Set aside.
  4. In a small mixing bowl, create the maple glaze by adding the olive oil, maple syrup, salt, cinnamon and cayenne pepper. Stir to mix well.
  5. Pour the maple glaze over the squash cubes in the large mixing bowl and stir to coat evenly.
  6. Line two baking sheets with parchment paper and spread the squash cubes evenly on them, not touching.
  7. Place the baking sheets in the oven, one on the middle rack and one on the bottom.
  8. Roast the squash for 30 minutes or until the largest piece is soft all the way through. Swap the baking sheets half way through.
    Vegan Butternut Squash
Recipe Notes

Serving size is about 3/4 cup.

Inspired by Tori Avey.

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