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Candied Butternut Squash on a white rectangle plate with two cinnamon sticks to the right. There is a green jar of Maple Syrup a towel with a fall leaves behind it.

Candied Butternut Squash

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Butternut Squash made with Maple Syrup and Pumpkin Spice making the ultimate side Dish.  Keto and Paleo Compliant!!

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 2 pounds of butternut squash, peeled and cut into 1-inch cubes
  • 6 tablespoons Maple Syrup or Agave Syrup
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ground Allspice


  1. Preheat the oven to 400°F Degrees
  2. Add all ingredients to a mixing bowl stirring until the Butternut Squash is evenly coated.
  3. Spread Butternut Squash onto a cookie sheet. If at all possible make sure they are not touching.
  4. Cook for 10 minutes, then flip.
  5. Cook an additional 10 minutes, remove from the oven, and Enjoy!
  • Author: Meghan Whitmore {A Twisted Plate}
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free