Go Back
roasted butternut squash slices piled up

Maple Roasted Butternut Squash Slices with Thyme

A simple and delicious way to dress up butternut squash. The sweet-and-savory flavorings make these roasted squash slices irresistible.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 butternut squash
  • 1 tablespoon unsalted butter
  • 1 tablespoon maple syrup (real not maple-flavored pancake syrup)
  • 1 tablespoon flavorless oil E.g. canola or avocado
  • 1 teaspoon dried thyme
  • salt Kosher or sea salt
  • freshly ground pepper


  1. Pre-heat the oven to 450 degrees F.
  2. Peel and slice the squash, reserving the seeds if you want to roast them too. See note below regarding slicing.
  3. Combine the butter, maple syrup and oil and heat in a microwave at a low setting or on the stovetop under a low light, just until the butter is melted. Stir to combine.
  4. Brush each slice with the butter/oil/maple syrup mixture and place it, brushed side down, on a large sheet pan. Brush the top sides with the mixture, sprinkle with about half the thyme and with salt and pepper to taste. Cook for 8-10 minutes.
  5. Turn the slices with a metal or silicone spatula, add thyme, salt and pepper to the already-cooked side (now on top), and cook for another 8-10 minutes.

Recipe Notes

Microwaving the uncut squash for 1-2 minutes on high makes it easier to slice. Use a large, well-sharpened knife when cutting the squash. If it is large, cut the squash in half at the neck and cut the large bottom bulb in half lengthwise to make half moons instead of full slices.
Using a parchment-lined sheet pan saves time on clean-up. (I didn't for this batch, but often do when roasting vegetables.)
The top side does not look cooked halfway through the cooking. Once you turn the lsices over, you'll see that the bottom side has browned and the edges are nicely caramelized.