Sweet and Salty Vegan Butternut Squash with Maple Syrup Recipe

Butternut squash with brown rice.
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 3-4 servings as a side
Nutritional Guidelines (per serving)
34 Calories
0g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3-4 servings as a side
Amount per serving
Calories 34
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 293mg 13%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


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

Steps 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.

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