Harvest Maple Squash Delight (Printable)

Tender butternut squash roasted to perfection with a maple glaze and warm spices.

# What You’ll Need:

→ Vegetables

01 - 2 pounds butternut squash or acorn squash, peeled, seeded, and cut into 1-inch cubes

→ Glaze

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter, melted
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon fine sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish

09 - 2 tablespoons chopped toasted pecans
10 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together maple syrup, olive oil, melted butter, cinnamon, nutmeg, salt, and pepper until thoroughly blended.
03 - Add cubed squash to the bowl and toss until evenly coated with the maple glaze mixture.
04 - Spread squash in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.
05 - Roast for 30-35 minutes, stirring once halfway through cooking, until squash is tender and edges are caramelized.
06 - Transfer to a serving dish. Top with toasted pecans and fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The maple syrup creates natural caramelization that you cant get with sugar alone
  • It requires almost zero active cooking time but tastes like you spent hours
  • The sweetness balances perfectly with roasted savory mains
02 -
  • Cutting squash into even sized cubes is the secret to everything finishing at the same time
  • The glaze will seem thin but it thickens beautifully in the oven as the maple caramelizes
  • Stirring halfway through prevents sticking and ensures all sides get that golden edge
03 -
  • Room temperature squash roasts more evenly than cold from the fridge
  • A pinch of cayenne pepper in the glaze adds warmth without making it spicy

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