Vegan Butternut Squash with Maple Cinnamon Glaze

This 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

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Vegan butternut squash makes a decadent side dish for your holiday meals or anytime you're craving sweet, cinnamon deliciousness.

• CourseSide Dish
• CuisineAmerican, Gluten Free, Kid Friendly, Soy Free, Vegan
• MealBreakfast, Dinner, Lunch

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. CourseSide Dish CuisineAmerican, Gluten Free, Kid Friendly, Soy Free, Vegan MealBreakfast, Dinner, Lunch Servings Prep Time 8 servings 5 minutes Cook Time 35 minutes Servings Prep Time 8 servings 5 minutes Cook Time 35 minutes

Ingredients

• 8 cups butternut squash cubed (1 large or 2 small squash, about 3 lbs)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp cayenne pepper

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.

   

Recipe Notes

Serving size is about 3/4 cup.

Inspired by Tori Avey.