Ginger Maple Squash Dish (Printable)

Warm roasted squash with maple and ginger glaze, perfect for comforting side dishes.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

→ Glaze

02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - 1½ tbsp fresh ginger, finely grated
05 - ½ tsp ground cinnamon
06 - ¼ tsp ground black pepper
07 - ¼ tsp sea salt

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - 1 tbsp toasted pumpkin seeds

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the maple syrup, olive oil, grated ginger, cinnamon, pepper, and salt.
03 - Add the squash cubes to the bowl and toss until thoroughly coated with the glaze.
04 - Spread the coated squash evenly on the prepared baking sheet in a single layer.
05 - Roast in the oven for 30-35 minutes, stirring once halfway through, until the squash is tender and caramelized at the edges.
06 - Transfer to a serving dish and garnish with fresh parsley and toasted pumpkin seeds, if desired. Serve warm.

# Expert Advice:

01 -
  • The maple ginger glaze creates these gorgeous caramelized edges that make the squash taste like candy but with zero guilt
  • It comes together in under ten minutes of active prep but looks impressive enough for holiday dinners
02 -
  • Crowding the baking sheet is the enemy of caramelization so use two sheets if needed to keep those squash cubes in a single layer
  • Stirring halfway through is nonnegotiable unless you want some pieces burnt while others stay undercooked
03 -
  • Grate your ginger against the grain to avoid those tough fibrous strands that nobody wants to discover in their dinner
  • If you want to turn this into a main course, toss in some chickpeas during the last 15 minutes of roasting

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