Bright maple glazed squash (Printable)
Roasted butternut squash glazed with maple syrup and spices, perfect as a warm autumn side.
# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
→ Glaze
02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter, melted
→ Seasonings
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - 2 tablespoons toasted pecans or walnuts
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, olive oil, melted butter, cinnamon, nutmeg, sea salt, and black pepper until well combined.
03 - Add the cubed butternut squash to the bowl and toss thoroughly to ensure each piece is evenly coated with the glaze.
04 - Spread the coated squash cubes in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the squash is tender and caramelized.
06 - Transfer the roasted squash to a serving platter and garnish with chopped fresh parsley and toasted nuts, if using.
# Expert Advice:
01 -
- This roasted squash dish carries a secret warmth with every bite that feels like sharing a seasonal craft with a close friend
- It quickly became a favorite because it is simple, wholesome, and pairs effortlessly with so many meals
02 -
- Don’t skip the stirring halfway through roasting—it’s what seals the caramelized edges and keeps the squash tender without burning
- Substituting the butter with olive oil works beautifully for a vegan version and actually brings out the glaze better on the squash
03 -
- Use fresh spices for the fullest aromatics—the difference is surprisingly impactful
- The secret to perfect caramelization is the balance of oil and syrup combined with proper stirring halfway through roasting