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Maple Syrup Roasted Butternut Squash Stuffed, Brussels Sprouts, Beets, Walnuts, and Feta
Maple Syrup Roasted Butternut Squash is a dish that celebrates the timeless marriage of seasonal produce and natural sweetness, a combination cherished for centuries. The history of this dish is rooted in two traditions: the Native American use of squash, one of the “Three Sisters” crops (along with corn and beans), and the production of maple syrup, a practice that dates back to Indigenous peoples of North America who first tapped the sap of maple trees.
As European settlers arrived, they adopted these ingredients, and over time, recipes evolved to incorporate the deep, rich flavors of maple syrup with the earthy, comforting taste of roasted squash. The result is a dish that pays homage to North American culinary history and embodies the warmth and love of fall. Maple Syrup Roasted Butternut Squash has become a favorite in many kitchens, offering a perfect blend of sweet and savory that brings family and friends together at the dinner table.

Whether served as a simple side dish for a weeknight meal or as a highlight of a festive holiday feast, the love for this dish continues to grow. It’s a feast of seasonal produce and natural flavors, offering a taste of history and a cozy, comforting meal that warms the soul.

It’s perfect for a comforting dinner or a festive gathering, showcasing a delightful blend of flavors and textures.
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Maple Syrup Roasted Butternut Squash
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings depending on size 1x
- Category: Side Dish
- Method: Easy
Description
A sweet maple twist on classic roasted butternut squash, you’ll love it!
Ingredients
For the Butternut Squash:
- 2 medium butternut squashes, halved and seeds removed
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- Salt and pepper, to taste
For the Filling:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup cooked beets, diced (fresh or canned)
- 3/4 of a large orange pepper
- 1 cup Cauliflower florets
- 1/2 cup walnuts, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon garlic powder
- 1/4 large onion chopped
- Salt and pepper, to taste
- 1/4 cup of butter
Instructions
- Preheat your oven to 350°F (175°C).
- Place the halved butternut squashes, cut side up, on a baking sheet lined with parchment paper.
- Drizzle olive oil and maple syrup over the squash, and sprinkle with salt and pepper.
- Roast for approximately 45–60 minutes, or until the squash is soft and caramelized.
- If needed, increase the oven temperature to 400°F (200°C) and roast for 15–20 minutes.
- Check if it’s tender with a fork.
- While the squash is roasting, heat ¼ cup of butter in a large skillet over medium heat.
- Cut the Brussels sprouts in half and add them to the skillet with the chopped bell pepper, cauliflower florets, and onion. Sauté for 7–10 minutes until softened and slightly browned.
- In a large bowl, combine the sautéed vegetables with chopped walnuts, crumbled feta cheese, thyme, garlic powder, salt, and pepper. Mix well.
- Once the squash is done, take it out of the oven and let it cool slightly.
- Scoop out some of the squash flesh (save for another meal), leaving a thick edge around the squash.
- Fill each squash half with the vegetable mixture, pressing it down gently.
- Top with diced beets or small baby beets for decoration.
- Return the stuffed squash to the oven and bake for another 15–20 minutes until heated and golden on top.
- Serve immediately.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 309
- Sugar: 10.8 g
- Sodium: 248 mg
- Fat: 21.7 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 5.3 g
- Protein: 6.1 g
- Cholesterol: 31.5 mg
Products we love and used in this recipe, available from Amazon



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This sounds delicious! Esme, thank you for sharing your recipe with us at The Crazy Little Lovebirds link party #63.
You’re so welcome Steph. We truly enjoyed this meal.
I love almost anything with a maple flavor. I have not eaten butternut squash in a long time, but this gives me something to consider.
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Hope you will try it out and enjoy it Crystal.
I need to try this; it looks super tasty! Thanks for sharing.
Hi Mariama, Hope you will enjoy it, easy and tasty for sure.
This looks delicious!
Thank you, Joanne, the family loved it and asked that I make it again, so that’s a win in my books