- This side dish is simple enough for a weeknight dinner, but also impressive for a holiday meal.
- Butternut squash provides fiber and potassium to support heart health.
- The maple butter is so delicious, you’ll want to pair it with other vegetables.
This Melting Butternut Squash with Maple Butter lives up to its name—caramelized on the outside, buttery-soft on the inside and rich with warm, sweet flavors. The real magic lies in the “melting” technique: after the squash is roasted at high heat to build color and flavor, it’s finished with a splash of broth in the baking dish. This final step allows the squash to steam gently, infusing it with moisture and creating a melt-in-your-mouth texture. The fiber-rich squash gets paired with maple butter to add a glossy finish. Ready to give it a try? Read on for our expert tips and tricks for successes below, including what equipment to use.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- This recipe uses the neck and bulb of the squash. Place some of the smaller squash rounds inside the larger slices from the bulb if you need to optimize pan space.
- Because this recipe cooks at high heat, we recommend using only a metal pan, as a glass pan can easily shatter when the broth gets added if it’s too cold.
- Watch the squash carefully toward the end of cooking. The maple syrup in the liquid can quickly burn at high heat.
Nutrition Notes
- Butternut squash is a good source of fiber, potassium and vitamins A and C, all nutrients that may lower the risk of cardiovascular disease. Vitamins A and C can also support eye health and a healthy immune system, while the fiber can help support digestion and promote healthy blood sugar.
- When buying vegetable broth, we recommend choosing a low-sodium version so you can control the amount of salt in the dish. Eating too much salt can raise blood pressure and increase risk of heart disease.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Hannah Greenwood.
