Maple Roasted Squash
This simple, elegant side dish features tender, caramelized squash glazed in a rich maple-butter sauce that perfectly balances sweetness and savory depth.
Ingredients
- •1 large butternut squash (about 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- •3 tablespoons unsalted butter, melted
- •3 tablespoons pure maple syrup
- •1 tablespoon olive oil
- •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 melted butter, maple syrup, olive oil, 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 glaze.
- 4
Spread the squash in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.
- 5
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.
- 6
Remove from the oven, garnish with fresh thyme leaves if desired, and serve immediately while hot.
💡 Chef tips
- For extra texture, sprinkle a handful of toasted pecans or dried cranberries over the squash just before serving.
- If you want to save time, you can peel and cube the squash up to 24 hours in advance and store it in an airtight container in the refrigerator.
- Ensure the squash cubes are uniform in size to guarantee they all finish cooking at the same time.
✅ How it should turn out
The finished squash should be deeply golden and slightly charred at the edges, smelling of warm cinnamon and maple, with a tender, melt-in-your-mouth texture.