Maple Butternut Squash with Goat Cheese

Now that it is fall, I constantly find myself leaving the grocery store with multiple types of squash. Usually some combination of butternut, spaghetti or delicata. Butternut squash can be intimidating because it does take some prep (peeling, cutting, removing seeds, etc.) but I was so happy with how this recipe came out that I can’t wait to make it again. The maple syrup creates a rich, caramelized flavor and the goat cheese adds a great tanginess. I cooked half of this in the air fryer and I roasted the other half in the oven and the air fryer did turn out better (more caramelized) but the oven works well too.


  • 1 butternut squash
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • Salt & pepper
  • 1-2 oz goat cheese


  1. If using the oven, preheat to 400
  2. Peel the skin off the squash, cut off the ends, scoop the seeds out with a spoon and cut into 1-2 inch cubes
  3. Place cubes in a large bowl and toss with olive oil, maple syrup, salt and pepper
  4. If using the air fryer, cook at 400 for 20-25 minutes
  5. If using the oven, cook for 40-50 minutes
  6. Add goat cheese prior to serving

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