Maple Roasted Squash
This simple, elegant side dish features tender cubes of caramelized squash glazed with pure maple syrup and a hint of warm cinnamon.
Ingredients
- •1 large butternut squash (about 2 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 black 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 so they roast rather than steam.
- 5
Roast for 25 to 30 minutes, tossing halfway through, until the squash is tender when pierced with a fork and the edges are deeply caramelized.
- 6
Remove from the oven, garnish with fresh thyme if desired, and serve warm.
💡 Chef tips
- For extra crunch, sprinkle a handful of toasted pecans or pumpkin seeds over the squash just before serving.
- 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 roast.
- If you prefer a savory twist, add a pinch of cayenne pepper or smoked paprika to the glaze for a subtle heat.
✅ How it should turn out
The finished squash should be golden-brown and tender with a glossy, sticky glaze that smells fragrant and sweet with a savory, earthy finish.