Roasted Butternut Squash Maple (Printable)
Caramelized butternut squash cubes roasted with maple syrup, olive oil, and warm spices. A simple seasonal side that pairs with everything.
# Ingredient List:
→ 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 for easy cleanup.
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, ensuring pieces are not overcrowded for proper caramelization.
04 - Roast for 30–35 minutes, turning once halfway through, until the squash is golden brown and fork-tender.
05 - Transfer to a serving dish and sprinkle with chopped parsley if desired. Serve warm as a side dish.
# Expert Tips:
01 -
- Its the kind of side dish that makes people ask whats in it before they even take a second bite
- The maple glaze creates these sticky, caramelized edges that are honestly addictive
02 -
- I learned the hard way that turning the squash halfway through is nonnegotiable for even caramelization
- Letting the squash cool for just 5 minutes after roasting helps the glaze set slightly
03 -
- Pat the squash dry after peeling to help the glaze stick better
- Warm your maple syrup slightly if it has crystallized in the pantry