Herbed Maple Squash Side (Printable)

Tender roasted squash glazed with maple syrup and fresh herbs for a savory-sweet autumn side.

# What You’ll Need:

→ Squash

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

→ Glaze & Seasoning

02 - 2 tablespoons olive oil
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
06 - ½ teaspoon sea salt
07 - ¼ teaspoon ground black pepper

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine olive oil, maple syrup, thyme, rosemary, salt, and pepper. Whisk until well blended.
03 - Add the cubed squash to the bowl and toss until evenly coated with the maple-herb mixture.
04 - Spread the squash evenly on the prepared baking sheet in a single layer, ensuring pieces are not overcrowded.
05 - Roast for 25–30 minutes, turning once halfway through, until squash is tender and caramelized at the edges.
06 - Transfer to a serving dish and garnish with extra fresh herbs if desired. Serve warm.

# Expert Advice:

01 -
  • The maple syrup creates these incredible caramelized bits that people fight over
  • Fresh herbs keep it from being too sweet, so it pairs with everything from roast chicken to holiday ham
  • It comes together in under ten minutes of active work, leaving you free for the rest of the meal
02 -
  • If your squash seems extra large, extend the roasting time by 5 minutes rather than cutting the pieces smaller
  • The glaze can turn from golden to burnt quickly, so set that halfway timer on your phone
  • Room temperature squash roasts more evenly than cold from the fridge
03 -
  • Peel butternut squash with a sharp Y-peeler instead of a knife, it's faster and you waste less flesh
  • Chop the herbs while the oven heats up, they're better freshly cut than sitting around losing oils

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