Sweet and Salty Vegan Butternut Squash with Maple Syrup Recipe

Butternut squash with brown rice.
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 3-4 servings as a side

Butternut squash has such a wonderful natural flavor, that it's great eaten just plain on its own. This is a very simple (yet very yummy!) butternut squash recipe that allows the natural flavors of the squash to shine through. It's a little bit sweet and a little bit salty. This easy butternut squash recipe is both vegetarian and vegan, and would probably also be tasty using acorn squash.

If you love butternut squash, scroll down for more vegetarian and vegan butternut squash recipes to try.

What You'll Need

  • 1 medium butternut squash (peeled and chopped)
  • 3/4 cup vegetable broth
  • 2 teaspoon soy sauce
  • 1 tablespoon maple syrup

How to Make It

In a large soup or stock pot, combine the butternut squash with all of the other ingredients.

Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving.

Serve over rice or another whole grain, if desired. This sweet and salty squash is also tasty on its own.

Nutritional Guidelines (per serving)
Calories 34
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 293 mg
Carbohydrates 8 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)