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 medium 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 for garnish)
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, toss the cubed butternut squash with the olive oil, maple syrup, cinnamon, salt, and pepper until every piece is evenly coated.
- 3
Spread the squash in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.
- 4
Roast for 25 to 30 minutes, tossing the squash halfway through, until the edges are golden brown and caramelized and the centers are fork-tender.
- 5
Remove from the oven, garnish with fresh thyme if desired, and serve immediately while warm.
💡 Chef tips
- For a deeper flavor, add a pinch of ground nutmeg or a dash of cayenne pepper for a subtle heat contrast.
- You can peel and cube the squash up to 24 hours in advance and store it in an airtight container in the refrigerator to save time.
- If you prefer a crunchier texture, sprinkle a handful of toasted pecans or pumpkin seeds over the squash just before serving.
✅ How it should turn out
The finished squash should be tender and buttery on the inside with deeply caramelized, sticky-sweet edges that smell fragrant with maple and cinnamon.