Roasted Butternut Squash Maple (Printable View)

Butternut squash tossed with maple glaze and roasted until golden and tender for a sweet-savory side.

# What You'll Need:

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

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)

07 - 1 tablespoon chopped fresh parsley (optional)

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.

01 -

The maple syrup creates these gorgeous caramelized edges that make the squash taste almost candylike while keeping it virtuously wholesome
It is ridiculously simple but looks and tastes like something from a restaurant, and the maple glaze balances the squashs natural sweetness perfectly

02 -

Crowding the baking sheet is the biggest mistake, and I learned this the hard way when I tried to fit two squash on one pan and ended up with steamed cubes instead of roasted ones
Line your pan with parchment paper because the maple syrup creates a stubborn sticky mess that will have you scrubbing for twenty minutes otherwise

03 -

Cut your squash slightly larger than you think you should because they shrink significantly during roasting, and tiny cubes will turn into失望 before you know it
Let the squash rest on the baking sheet for a few minutes after removing from the oven because this helps the glaze set and makes them easier to transfer without falling apart