Maple-Glazed Butternut Squash and Sweet Potatoes

By Millie Peartree

Published Feb. 28, 2022

Maple-Glazed Butternut Squash and Sweet Potatoes
Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.
Total Time
40 minutes
Rating
4(302)
Comments
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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
302 user ratings
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Comments

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.

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!

Paul M

Love this recipe. In addition to the cinnamon, we added 1/2 t. smoked paprika to notch up the savory spices a bit. Excellent. We'll make this again.

Patricia

I made this as a Thanksgiving side with just sweet potatoes and it was beyond delicious. Everyone loved it, with comments like they could eat a whole bowl, or would go to bed and dream about the sweet potatoes. Followed the recipe as written, except I left out the butternut squash. Can’t recommend it highly enough.

Joe Pro

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

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