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Side Dish • American

Creamy Maple Roasted Butternut Squash Recipe

Four ingredient side dish bliss. Butternut squash roasted with pure maple syrup and oil, then blended with tangy sour cream until smooth and rich.

4.5 from 146 votes
65 mins
Total Time
4
servings
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Creamy Maple Roasted Butternut Squash

How to Make the Best Creamy Maple Roasted Butternut Squash

This creamy maple roasted butternut squash is the ultimate autumn side dish that requires just four simple ingredients. The combination of maple syrup’s natural sweetness and sour cream’s tangy richness creates a luxurious texture that tastes like you spent hours in the kitchen—but it comes together in just over an hour.

The magic happens when you roast the butternut squash until it’s fall-apart tender, then blend it smooth with cool sour cream. The result is a velvety side dish that pairs beautifully with turkey, ham, or any hearty main course you’re serving during the colder months. The maple syrup not only caramelizes slightly during roasting but also balances the earthiness of the squash perfectly.

Whether you’re preparing this for a holiday gathering or a weeknight dinner, this recipe proves that elegant, delicious food doesn’t need a long ingredient list. Make it ahead of time and reheat gently on the stovetop for a stress-free meal.

Creamy Maple Roasted Butternut Squash

Creamy Maple Roasted Butternut Squash

Four ingredient side dish bliss. Butternut squash roasted with pure maple syrup and oil, then blended with tangy sour cream until smooth and rich.

4.5 from 146 votes
CourseSide Dish
CuisineAmerican
Keywordfour ingredient dishes, maple roasted vegetables, roasted butternut squash, sweet and savory, what to make with maple syrup
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings4 servings
Calories331kcal
AuthorRare Ivy
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Ingredients

Main

Instructions

Preparation and Roasting

  1. Preheat the oven to 375°F and line a sheet pan with parchment paper. In a large bowl, toss the cubed butternut squash with oil, maple syrup and salt.
  2. Spread the marinated butternut squash evenly onto the sheet pan and bake for 45 to 50 minutes or until each cube is very soft.

Blending

  1. Transfer the butternut squash and any drippings on the pan to a blender or food processor. Add the sour cream and pulse 3 to 4 times before blending on high for 1 to 2 minutes - or until the sour cream is well mixed and all the butternut squash has been puréed.
  2. Serve alongside your favorite cold weather main meal.
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