Maple-Glazed Butternut Squash and Sweet Potatoes

By Millie Peartree

Maple-Glazed Butternut Squash and Sweet Potatoes
Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.
Total Time
40 minutes
Rating
4(244)
Notes
Read community notes

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein — or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don’t be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

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Ingredients

Yield:6 servings
  • 1small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
  • 2pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
  • 2tablespoons extra-virgin olive oil
  • ¼cup maple syrup
  • 1teaspoon coarse kosher salt
  • 1teaspoon ground cinnamon
  • ¼teaspoon black pepper
  • Zest of 1 orange
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

238 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 3 grams protein; 401 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.

  2. Step 2

    In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they’re all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.

  3. Step 3

    Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.

  4. Step 4

    Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

Ratings

4 out of 5
244 user ratings
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Cooking Notes

Ines

Sweet and comforting. One butternut squash and two sweet potatoes yields about 4 servings. Do not skimp on the orange zest, it adds wonderfully to the flavour.

Barbara

I had he squash on hand but no potatoes. The recipe was still wonderful. I cut back on the maple syrup. It was yummy!

Gaufres Chaud

I made this as directed, but mixed everything in a ziplock a few hours ahead of dinner trying to prep for a dinner party. When I went to put it onto the sheets, there appeared to be way too much liquid. I'm sure it was my fault for mixing everything too early and letting it sweat in a closed bag, but I went ahead and poured off over half a cup. Dish still tasted wonderful... like Thanksgiving and fall all rolled into one. Will def add this one to my roster.

Joe Pro

I only had a very large butternut squash, but other than that; I didn’t change a thing. This was a hit!

Ryan

This recipe was amazing. It's perfect and I will make it for the rest of my life.

Wes

This didn’t work for us. We found the combination of spices overwhelmed the squash and potatoes.

Brittany

It does not seem wise to use parchment paper under the broiler. Otherwise, I loved this simple recipe. The squash needed slightly longer in the oven than the sweet potato.

East Roast

Easy and tasty. It's been a long time since I've made such a delicious recipe work for me. Excellent. The recipe was easy to follow and quick. This dish makes a great weekday side dish.

Sarah C

I ended up cutting the maple syrup in half as well as cutting the cinnamon in half (on a hunch). I haven’t made it with full cinnamon so I can’t compare, but we liked it as is.

Barbara

Side or smoked pork chops.

andrea

Well received at thanksgiving 22, could cut back on maple syrup because it was quite sweet

Gaufres Chaud

I made this as directed, but mixed everything in a ziplock a few hours ahead of dinner trying to prep for a dinner party. When I went to put it onto the sheets, there appeared to be way too much liquid. I'm sure it was my fault for mixing everything too early and letting it sweat in a closed bag, but I went ahead and poured off over half a cup. Dish still tasted wonderful... like Thanksgiving and fall all rolled into one. Will def add this one to my roster.

Barbara

I had he squash on hand but no potatoes. The recipe was still wonderful. I cut back on the maple syrup. It was yummy!

Ines

Sweet and comforting. One butternut squash and two sweet potatoes yields about 4 servings. Do not skimp on the orange zest, it adds wonderfully to the flavour.

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