Kalyn's Kitchen

Roasted Buttercup Squash with Balsamic Glaze

Roasted Buttercup Squash with Balsamic Glaze is a delicious change from the usual brown-sugar loaded winter squash you see this time of year. And if you check the nutritional information, this has fewer carbs than you might imagine.

PIN Easy Roasted Buttercup Squash with Balsamic Glaze.

Easy Roasted Buttercup Squash with Balsamic Glaze

For anyone who’s still looking for Thanksgiving Recipes this recipe for Roasted Buttercup Squash with Balsamic Glaze really is a tasty option for a special fall side dish. The idea was in my head for about a week, and I finally got around to cooking it.

This squash was beyond delicious, one of those dishes where I find myself wanting to eat it as soon as the photos are shot. It’s also one of those easy Five Ingredients recipes so many people are fond of. If you can add just one more Thanksgiving side dish to your table, this is the one!

Easy Roasted Buttercup Squash with Balsamic Glaze

How to Make Roasted Buttercup Squash with Balsamic Glaze:

(Scroll down for complete recipe with nutritional information.)

  1. You could make this with any type of winter squash, but I’ve been wanting to try some new types and I loved the buttercup squash I used here. I forgot to take a photo before I cut it up, but you can see it in this squash glossary if you’re curious.
  2. I actually cut this squash and left it in the fridge in a Ziploc bag for five days before I finally cooked it, so you can definitely cut it ahead of time.
  3. The combination of Balsamic Vinegar with just a little Agave Nectar was really tasty, but if you don’t want the extra carbs from the agave you could use Sugar-Free Maple Syrup (affiliate link) to replace the agave!
  4. First I brushed the squash with the glaze and roasted at 400F for 15 minutes. Don’t worry if the glaze runs down to the bottom of the pan, because it will coat the bottom side of the squash in a most delightful way.
  5. Then I turned the squash over, brushed lightly a second time and roasted for 15 minutes more on the second side.
  6. Thirty minutes was perfect for these pieces of squash, but you might need a bit longer if your squash pieces are thicker.
  7. Grind over some sea salt and black pepper and eat!

More Winter Squash to Savor:

Check out My Top Ten Butternut Squash Recipes to see more of my favorite ways to cook winter squash!

Easy Roasted Buttercup Squash with Balsamic Glaze

Easy Roasted Buttercup Squash with Balsamic Glaze

Yield 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Roasted Buttercup Squash with Balsamic Glaze is a delicious way to cook Buttercup Squash, or use any winter squash you prefer for this tasty dish.


  • 1.b lb buttercup squash, or other winter squash
  • 1 T Agave Nectar (see notes)
  • 2 T good quality balsamic vinegar
  • freshly ground black pepper and sea salt to taste


  1. Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed.
  2. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness.
  3. Preheat oven or toaster oven to 400F. Spray roasting pan with non-stick spray or olive oil.
  4. Lay squash in single layer on roasting pan. Mix together agave nectar (or Sugar-Free Maple Syrup) and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)
  5. Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.)
  6. Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned.
  7. Grind black pepper and sea salt over squash and serve hot.
  8. You could make this easier to eat by cutting off the peeling before eating, but I thought it was simple enough to cut the rind off as you ate it, and I kind of liked the look of the squash with the rind left on.


If you want to eliminate a few carbs, use Sugar-Free Maple Syrup (affiliate link) to replace the agave.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 149mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Winter squash is high in carbs for a traditional low-carb eating plan, but when I calculated the nutritional information it had fewer carbs than I expected. You could eat this (with sugar-free maple syrup preferably) for phase 2 or 3 of the original South Beach Diet..

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    23 Comments on “Roasted Buttercup Squash with Balsamic Glaze”

  1. I was so not impressed with this recipe, the flavors did not mesh and it was awful. I definitely will not be making this again 

  2. Pingback: Fitness Fall Favorites - Fresh Fit N Healthy