Maple Roasted Squash
This simple, elegant side dish features tender cubes of caramelized squash glazed in a rich maple and cinnamon syrup.
Ingredients
- •1 large butternut squash (about 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- •3 tablespoons extra virgin olive oil
- •3 tablespoons pure maple syrup
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh thyme leaves (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, whisk together the olive oil, maple syrup, cinnamon, salt, and pepper until well combined.
- 3
Add the cubed butternut squash to the bowl and toss thoroughly until every piece is evenly coated with the maple mixture.
- 4
Spread the squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper caramelization.
- 5
Roast for 25 to 30 minutes, tossing halfway through, until the squash is fork-tender and the edges are deeply golden brown and caramelized.
- 6
Remove from the oven, garnish with fresh thyme if desired, and serve warm.
💡 Chef tips
- For extra depth, add a pinch of ground nutmeg or a dash of cayenne pepper to the glaze for a subtle heat.
- You can prep the squash cubes up to 24 hours in advance; store them in an airtight container in the refrigerator until you are ready to toss and roast.
- If you prefer a crunch, sprinkle toasted pecans or walnuts over the top just before serving.
✅ How it should turn out
The finished squash should be tender and buttery on the inside with a sticky, caramelized maple glaze on the outside, offering a perfect balance of savory and sweet flavors.