Frosted Maple Squash Side (Printable)

Tender roasted squash glazed with maple syrup and finished with a buttery frosted topping.

# What You’ll Need:

→ Squash

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

→ Glaze

02 - 1/3 cup pure maple syrup
03 - 2 tablespoons unsalted butter, melted
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon fine sea salt

→ Frosted Topping

07 - 2 tablespoons unsalted butter, softened
08 - 1/4 cup powdered sugar
09 - 1/4 cup chopped pecans (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash evenly on the prepared baking sheet.
03 - In a small bowl, whisk together maple syrup, melted butter, cinnamon, nutmeg, and salt.
04 - Drizzle the glaze over the squash and toss gently to ensure even coating.
05 - Roast in the oven for 35 to 40 minutes, tossing halfway through, until tender and caramelized.
06 - Beat softened butter and powdered sugar together until light and fluffy.
07 - Transfer roasted squash to a serving dish, add dollops of frosted butter, gently toss to coat, and sprinkle with pecans if desired. Serve warm.

# Expert Advice:

01 -
  • The frosted topping melts into the hot squash and creates this glossy, lightly sweet coating that tastes like autumn in a spoon.
  • It looks fancy enough for a holiday spread but comes together with pantry staples and one sheet pan.
  • Leftovers (if there are any) taste incredible reheated or eaten cold straight from the fridge at midnight.
02 -
  • Don't skip tossing the squash halfway through roasting or the bottom pieces will scorch while the top ones stay pale and sad.
  • Let the butter for the frosting come to room temperature or it won't whip properly and you'll end up with grainy lumps instead of clouds.
03 -
  • Use a really hot oven and don't crowd the pan or you'll end up with steamed squash instead of caramelized edges.
  • Taste the glaze before you pour it, if your maple syrup is on the mild side, add an extra tablespoon to boost the flavor.

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