Maple Glazed Butternut Squash (Printable)

Roasted butternut squash coated with maple syrup and spices for a sweet, savory fall side dish.

# What You’ll Need:

→ Vegetables

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

→ Glaze

02 - 1/4 cup pure maple syrup (divided)
03 - 2 tbsp unsalted butter, melted
04 - 1 tbsp olive oil
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp ground nutmeg
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly 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 butternut squash cubes with 2 tablespoons maple syrup, melted butter, olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
03 - Spread the coated squash in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring once halfway through to ensure even browning.
05 - Remove from oven, drizzle with remaining 2 tablespoons maple syrup, and toss gently to coat.
06 - Return to oven and roast for an additional 10 minutes until the squash is tender and caramelized.
07 - Serve warm, optionally garnished with fresh thyme or chopped pecans.

# Expert Advice:

01 -
  • The double glaze of maple syrup creates layers of flavor that taste way more complicated than they actually are.
  • It comes together in under an hour and looks impressive enough to serve at a holiday table without the stress.
  • The edges get caramelized and crispy while the inside stays tender, giving you that textural contrast that makes you keep coming back for one more bite.
02 -
  • The maple syrup will burn quickly if your oven runs hot, so watch it during that final 10 minutes and if it looks too dark, pull it out a minute or two early.
  • Cutting your squash into uniform pieces matters more than you think, because then everything finishes cooking at the same time and you don't end up with some pieces mushy and others still firm.
03 -
  • Don't skip stirring halfway through the first roast, because the squash on the outside of the pan will caramelize faster than the stuff in the middle.
  • The real secret is that second glaze of maple syrup right at the end, which creates those sticky, slightly burnt edges that people will talk about.

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