Roasted Maple Squash (Printable)

Caramelized butternut squash glazed with maple syrup and spices, perfect for autumn meals.

# What You’ll Need:

→ Squash

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

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine the maple syrup, olive oil, cinnamon, nutmeg, salt, and black pepper. Whisk until well blended.
03 - Add the cubed butternut squash to the bowl. Toss gently until all pieces are evenly coated with the glaze mixture.
04 - Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
05 - Roast for 25–30 minutes, turning once halfway through cooking, until the squash is golden brown, caramelized at edges, and fork-tender.
06 - Transfer to a serving dish and serve hot. Garnish with a sprinkle of extra cinnamon or fresh herbs such as thyme or parsley if desired.

# Expert Advice:

01 -
  • The maple syrup creates these incredible caramelized edges that make the squash taste like candy
  • It takes five minutes of active work but looks like something from a fancy restaurant
  • The warming spices make the whole house smell incredible while it roasts
02 -
  • Crowding the baking sheet is the fastest way to steam instead of roast, so give those cubes some space
  • The high heat is what creates those caramelized edges, so do not be tempted to lower the temperature
  • Maple syrup burns faster than sugar, so keep an eye on it during the last few minutes of roasting
03 -
  • Pat the cut squash dry with paper towels before tossing with the glaze for better caramelization
  • Use your hands to toss the squash so you can feel any dry spots that need more coating

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