• Prep-time: / Ready In:
  • Makes 4 cups
  • Serving size: ¾ cup
  • Print/save recipe

Not sure what to do with that extra butternut squash lying around? We’ve got you covered: Chop it into cubes, coat it in a tasty orange glaze, and then roast it to tender perfection. The citrusy marinade features garlic and allspice to bring some savory balance to the zesty fruit, while a dash of maple syrup complements the squash’s natural sweetness. Serve this as a side dish during the winter months when you’re craving something warm, bright, and nourishing. This butternut squash recipe would also be great to incorporate into grain bowls to add a yummy root veggie component! 

For more inspiration, check out these tasty ideas:

By Ellen Boeke,

Ingredients

  • 1½ teaspoon orange zest
  • ½ cup orange juice
  • 1½ tablespoons pure maple syrup
  • 1½ lb. butternut squash, peeled and cut into bite-size pieces (about 6 cups)
  • 3 cloves garlic, minced
  • ⅛ teaspoon ground allspice

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment paper.
  • In a large bowl stir together orange juice and zest, maple syrup, garlic, and allspice. Add squash; toss to coat. Spread evenly in prepared pan. Season with pepper. Cover loosely with foil and roast 30 minutes.
  • Uncover and roast 10 to 15 minutes more or until tender, stirring once or twice.
Nutritional Information:

Per serving (¾ cup): 68 calories, 17 g carbohydrates, 1 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 5 mg sodium, 2 g fiber, 7 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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