Roasted Butternut Squash with Maple (Printable)

Tender butternut squash cubes roasted with maple syrup for a sweet and savory autumn side.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon ground cinnamon (optional)

→ Garnish

07 - 1 tablespoon chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon (if using) until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet.
04 - Roast for 30-35 minutes, turning once halfway through, until the squash is golden and tender.
05 - Transfer to a serving dish and sprinkle with chopped parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The maple syrup creates these incredible caramelized edges that make every bite feel like a treat
  • It comes together in about ten minutes of active prep, leaving you free to handle the main dish
02 -
  • Cutting your squash into uniform 1 inch cubes is essential because different sized pieces will finish cooking at different times
  • The maple syrup can burn if your oven runs hot, so check at the 25 minute mark and reduce temperature if needed
03 -
  • Peeling butternut squash is easier if you microwave it for 2 to 3 minutes first to slightly soften the skin
  • Buy an extra squash while they are in season and freeze the cubed raw portions for quick maple roasted squash any time of year

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