Roasted Butternut Squash Maple (Print version)

Roasted butternut squash cubes glazed with maple syrup, olive oil, and warm spices, served with herbs and nuts.

# Ingredient List:

→ Vegetables

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

→ Glaze

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

→ Garnish (optional)

07 - 1 tablespoon chopped fresh parsley or thyme
08 - 2 tablespoons toasted pecans or walnuts

# How To Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon if using, tossing to coat thoroughly.
03 - Spread the coated squash evenly in a single layer on the prepared baking sheet.
04 - Bake for 30 to 35 minutes, turning once halfway through, until tender and edges are caramelized.
05 - Transfer roasted squash to a serving dish, garnish with fresh herbs and toasted nuts if desired, and serve warm.

# Expert Advice:

01 -
  • It feels fancy enough to serve guests but simple enough to make on a random Tuesday night
  • The maple syrup creates this gorgeous caramelized glaze that tastes like you spent way more time than you actually did
  • It's naturally vegetarian, gluten-free, and dairy-free, so you're covered no matter who shows up at your table
02 -
  • Size your squash cubes consistently—if some are twice as big as others, you'll have some undercooked pieces when others are perfect. Consistency is everything.
  • Don't skip the halfway stir. It's the difference between even caramelization and burnt bottoms with pale tops.
  • Real maple syrup really does make a difference here. It caramelizes beautifully and tastes like actual maple. The cheap stuff just burns and tastes bitter.
03 -
  • Prep your squash the night before—having everything cut and ready means you can throw this together in under five minutes when you're actually cooking
  • Line your baking sheet with parchment paper for zero cleanup and guaranteed non-sticking success
  • Those dark caramelized bits sticking to the pan? That's fond, and it's liquid gold for flavor. Don't waste it.

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