Winter Maple Squash Dish (Printable)

A comforting roasted squash glazed with maple syrup, perfect for fall and winter meals.

# What You’ll Need:

→ Vegetables

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

→ Glaze & Seasonings

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 freshly ground black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped toasted pecans
09 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper.
03 - Add cubed butternut squash to the bowl and toss until evenly coated with the glaze mixture.
04 - Spread the coated squash in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until squash is golden and tender.
06 - Transfer squash to a serving dish and sprinkle with toasted pecans and chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The maple syrup caramelizes in the oven, creating crispy edges and a natural sweetness that feels like a treat without any refined sugar
  • It comes together in under 45 minutes from start to table, making it perfect for busy weeknight dinners or holiday spreads
  • Once you taste how the cinnamon and nutmeg dance with the roasted squash, you'll find yourself making this year-round
02 -
  • Don't skip the halfway stir. I learned this the hard way when my first batch came out with burnt bottoms and undercooked tops. That one stirring moment is the difference between golden perfection and an uneven disaster.
  • Let your squash cool for just a minute after roasting. The edges continue to crisp up as it rests, and you won't burn your mouth on the steam.
03 -
  • If your oven runs hot, start checking the squash around the 25-minute mark. Every oven has its own personality, and I've learned to trust my eyes more than the timer.
  • Toast your own pecans if you have time. The difference between pre-toasted store-bought and nuts you toast yourself in a dry pan is remarkable. It takes just five minutes and changes everything.

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