Citrus Maple Squash Glaze (Printable)

Roasted squash coated in a maple-citrus glaze for a vibrant, tender side dish.

# What You’ll Need:

→ Squash

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

→ Glaze

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons fresh orange juice
04 - 1 tablespoon fresh lemon juice
05 - 1 tablespoon olive oil
06 - 1 teaspoon orange zest
07 - ½ teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon additional orange zest

# How-To Steps:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together maple syrup, orange juice, lemon juice, olive oil, orange zest, cinnamon, nutmeg, salt, and black pepper.
03 - Add the cubed butternut squash to the bowl and toss thoroughly to ensure even coating with the glaze.
04 - Spread the glazed squash cubes in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, turning once halfway through, until the squash is tender and caramelized on the edges.
06 - Transfer the roasted squash to a serving platter. Garnish with chopped parsley and additional orange zest if desired. Serve warm.

# Expert Advice:

01 -
  • The edges get caramelized and crispy while the insides stay perfectly tender, giving you this amazing texture contrast that just works.
  • It comes together in under an hour and tastes fancy enough to impress people, but honest enough that you don't feel like you're trying too hard.
  • The citrus cuts through the sweetness in a way that makes this feel bright instead of heavy, even in the middle of winter.
02 -
  • Don't crowd the baking sheet—if the squash pieces are piled on top of each other, they'll steam instead of roast, and you'll lose that caramelized edge that makes this dish special.
  • Fresh citrus juice really does matter here; bottled juice will taste harsh and one-dimensional compared to the brightness fresh juice brings.
  • Oven temperatures vary wildly, so start checking at 30 minutes rather than setting it and forgetting it—you want tender squash with caramelized edges, not burnt or undercooked pieces.
03 -
  • Buying pre-cut squash from the grocery store is not cheating—it saves 10 minutes of knife work and still tastes just as delicious.
  • The combination of maple syrup and citrus is so good that you'll find yourself making it again and again; write down your favorite ratio once you find it.

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