Charred Maple Squash (Printable)

Sweet smoky roasted squash glazed with maple syrup and warm spices, ideal for autumn or festive sides.

# What You’ll Need:

→ Squash

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

→ Maple Glaze

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon apple cider vinegar
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - 2 tablespoons toasted pumpkin seeds
11 - Flaky sea salt, to taste

# How-To Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Whisk together maple syrup, olive oil, apple cider vinegar, smoked paprika, cinnamon, sea salt, and black pepper in a large bowl.
03 - Add squash wedges to the bowl and toss thoroughly to coat each piece evenly with the glaze.
04 - Place coated squash in a single layer on the prepared baking sheet, ensuring space between wedges for even roasting.
05 - Roast for 25 to 30 minutes, turning halfway through, until the squash is caramelized and charred at the edges.
06 - Transfer squash to a serving platter and garnish with chopped parsley, toasted pumpkin seeds, and flaky sea salt as desired. Serve warm.

# Expert Advice:

01 -
  • The maple glaze creates those irresistible caramelized edges that taste like fall in every bite.
  • It comes together in under an hour and feels fancy enough for company but easy enough for a regular weeknight.
  • The smoked paprika adds just enough complexity that it never feels one-note sweet.
02 -
  • Don't crowd the pan—squash needs room to roast and brown; overcrowding creates steam and pale, soggy edges.
  • Halfway through cooking, the pieces should already show some color; if they're still pale, your oven may run cool, so give them the full 30 minutes or pop it under the broiler for that extra char.
03 -
  • If you want extra char and smokiness, finish the squash under the broiler for 1–2 minutes after roasting, watching closely to avoid burning—those dark edges are pure flavor.
  • Make the glaze the night before and store it in a jar; it will taste even better as the flavors meld, and you'll save time on cooking day.

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