Roasted Butternut Squash Maple

The whole house fills with this incredible warm sweetness when butternut squash roasts with maple, and it is genuinely one of the coziest smells coming from the kitchen. I discovered this combination during a particularly brutal November when I needed something that felt like a hug but wasn't another heavy casserole.

My sister was skeptical about the maple combination until she tasted it at my Thanksgiving table a few years ago, and now she requests it every single time she visits. The way the maple intensifies in the oven turns humble squash into something people actually get excited about eating.

Ingredients

• 1 medium butternut squash: Peeled, seeded, and cut into 1-inch cubes, and I have learned that consistent sizing means everything cooks evenly instead of having some pieces turn to mush while others stay crunchy
• 2 tablespoons pure maple syrup: The real stuff matters here because artificial syrup never develops that deep caramelized flavor in the oven
• 2 tablespoons olive oil: This helps the maple glaze stick to every surface and promotes that beautiful browning we want
• 1/2 teaspoon kosher salt: A tiny bit of salt is essential to make the maple sweetness pop and keep the dish from tasting one note
• 1/4 teaspoon freshly ground black pepper: Just enough warmth to give the sweet profile some depth and interest
• 1/2 teaspoon ground cinnamon: Optional but I always include it because it bridges the maple and squash flavors beautifully
• 1 tablespoon chopped fresh parsley: A final sprinkle of color and fresh flavor that cuts through all that sweetness

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper because the maple syrup will create some sticky caramelization that you will thank yourself for not scrubbing off later.

Coat the squash:

Toss the cubes in a large bowl with olive oil, maple syrup, salt, pepper, and cinnamon until every piece is glistening, and do not be tempted to add more syrup even if it does not look like enough glaze.

Arrange for roasting:

Spread the squash in a single layer with room between pieces, because crowded squash will steam instead of roast and you will miss out on those crispy caramelized edges.

Roast to perfection:

Cook for 30 to 35 minutes, flipping the pieces halfway through, until they are tender with those gorgeous golden brown corners that taste like candy.

Finish and serve:

Transfer to a serving dish, scatter with fresh parsley if you want that pop of green, and get it to the table while it is still hot enough to make people reach for seconds immediately.

Save

This dish has become my go to for bringing to friends houses because it travels well, and I have watched it convert so many squash skeptics over the years. Something about the maple glaze makes vegetables feel indulgent rather than obligatory.

Making It Your Own

I have experimented with adding smoked paprika or a tiny pinch of cayenne to the glaze, and that subtle heat creates such a sophisticated sweet and spicy situation that guests can never quite identify but keep asking about.

Serving Ideas

While this is absolutely perfect alongside roasted chicken or pork, I have also piled it into grain bowls with quinoa and chickpeas for a seriously satisfying vegetarian dinner that feels complete and nourishing.

Herb Variations

Fresh thyme or sage work beautifully in place of parsley, and I keep meaning to try rosemary because the woodsy flavor would complement the roasted sweetness so well. Sometimes I skip the fresh herbs entirely and let the maple and cinnamon carry the show.

• Try swapping the cinnamon for nutmeg if you want a slightly different warmth
• A squeeze of fresh lemon juice right before serving brightens everything
• This reheats surprisingly well the next day, though you might lose some of those crispy edges

Save

There is something deeply satisfying about taking an ordinary vegetable and transforming it into something that feels like a treat, and this maple roasted squash hits that perfect balance between comfort food and something good for you.

Recipe FAQs

→ What is the best way to prepare butternut squash for roasting?

Peel, seed, and cut the butternut squash into 1-inch cubes for even roasting and tenderness.

→ Can I adjust the sweetness of the glaze?

Yes, simply add more or less maple syrup according to your taste preferences for a sweeter or subtler glaze.

→ What oven temperature ensures the squash roasts nicely?

Roasting at 425°F (220°C) allows the squash to caramelize and become tender in about 30–35 minutes.

→ Are there any recommended spices to enhance flavor?

Ground cinnamon adds warmth, and optional spices like cayenne or smoked paprika can introduce mild heat and depth.

→ How can I add fresh herbs to the dish?

Sprinkle chopped fresh parsley over the roasted squash just before serving to add a bright herbal note.

→ Is this dish suitable for special diets?

Yes, it is naturally vegetarian, gluten-free, and dairy-free, making it suitable for many dietary needs.