Roasted Butternut Squash with Maple (Printable)

Tender squash cubes roasted with maple syrup for a caramelized, 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)

# Directions:

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 -
  • It is the ultimate low effort side dish that makes people think you spent hours on it.
  • The natural sweetness of the squash pairs perfectly with savory roasts and hearty grains.
02 -
  • Crowding the baking sheet is the quickest way to end up with soggy steamed squash instead of roasted gems.
  • If you want those crispy edges, do not skip the flip halfway through the cooking time.
03 -
  • If your maple syrup has crystallized in the bottle, warm it slightly in the microwave before measuring.
  • Use the parchment paper to make a packet for the cooked squash to keep them warm if the main dish is not ready yet.

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