Roasted Butternut Squash Maple (Printable)

Tender roasted butternut squash glazed with maple syrup and warm spices, garnished with fresh herbs and nuts.

# What You'll Need:

→ Vegetables

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

→ Glaze & Seasoning

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley or thyme
09 - 2 tablespoons toasted pecans or walnuts

# Directions:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine butternut squash cubes, olive oil, maple syrup, cinnamon, nutmeg, sea salt, and black pepper in a large bowl and toss until evenly coated.
03 - Spread the coated squash evenly in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.
04 - Roast for 30 to 35 minutes, turning once halfway through, until golden brown, caramelized, and tender when pierced with a fork.
05 - Transfer roasted squash to a serving dish and optionally garnish with fresh herbs and toasted nuts. Serve warm.

# Expert Advice:

01 -
  • It caramelizes into sweet, golden edges that taste like autumn condensed into a bite.
  • You only need one bowl, one pan, and about ten minutes of actual work.
  • It pairs with everything from roast chicken to grain bowls, and it reheats beautifully the next day.
02 -
  • Don't skip the flip halfway through, the bottom pieces will burn and the top ones will stay pale and sad.
  • If your squash is watery or mushy, you either crowded the pan or your oven wasn't hot enough.
  • Taste a piece before serving and adjust the salt, roasting concentrates flavor but sometimes it needs a final pinch.
03 -
  • Cut your squash cubes roughly the same size so they roast evenly, stray small pieces will burn before the big ones are done.
  • If you want deeper caramelization, crank the oven to 450°F and watch closely during the last few minutes.
  • Toast your nuts separately in a dry skillet until fragrant, tossing them on the pan with the squash makes them burn.

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