Maple Roasted Squash
Sweet, savory, and perfectly caramelized, this maple roasted squash makes a magnificent autumn side dish with minimal effort.
Ingredients
- •2 medium butternut squash (about 3 pounds total), peeled, seeded, and cut into 1-inch cubes
- •3 tablespoons pure maple syrup
- •3 tablespoons extra virgin olive oil
- •1 teaspoon ground cinnamon
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons unsalted butter, cut into small pieces
- •2 tablespoons chopped fresh pecans or walnuts (optional)
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lightly grease a large rimmed baking sheet.
- 2
Place the cubed butternut squash in a single layer on the prepared baking sheet.
- 3
In a small bowl, whisk together the maple syrup, olive oil, ground cinnamon, kosher salt, and black pepper.
- 4
Drizzle the maple mixture evenly over the squash cubes and toss well with your hands to ensure every piece is thoroughly coated.
- 5
Scatter the small pieces of unsalted butter evenly across the top of the squash.
- 6
Roast in the preheated oven for 30 minutes, stirring halfway through, until the squash is fork-tender and the edges are deeply golden and caramelized.
- 7
Remove from the oven, garnish with chopped pecans if desired, and serve warm.
💡 Chef tips
- You can substitute butternut squash with acorn squash, delicata squash, or sweet potatoes depending on what you have on hand.
- For the best caramelization, make sure not to overcrowd the baking sheet; use two pans if your squash cubes do not fit in a single layer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and easily reheated in the oven or microwave.
✅ How it should turn out
The finished squash should be meltingly tender on the inside with a sticky, caramelized glaze on the outside, offering a wonderful balance of sweet maple flavor and warm autumn spices.