Roasted Butternut Squash Maple (Printable)

Sweet-savory butternut squash roasted with maple syrup and cinnamon for a comforting side.

# What You’ll Need:

→ Vegetables

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

→ Seasonings & Sweeteners

02 - 2 tablespoons pure maple syrup
03 - 1 ½ tablespoons olive oil
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons chopped pecans or walnuts
08 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed butternut squash with maple syrup, olive oil, cinnamon, sea salt, and black pepper until evenly coated.
03 - Spread the coated squash in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, turning once halfway through, until the squash is tender and golden at the edges.
05 - Remove from the oven and, if desired, sprinkle with chopped pecans or walnuts and fresh parsley before serving.

# Expert Advice:

01 -
  • The edges caramelize into something almost candied while the inside stays creamy and tender.
  • It requires almost no hands-on time—you can have dinner on the table in less than an hour.
  • It tastes genuinely special but comes together with just ingredients you probably already have.
02 -
  • Butternut squash releases moisture as it cooks, so don't crowd the pan or it will steam instead of roast—give each piece space to breathe.
  • The maple syrup darkens quickly at high heat, which is exactly what you want, but watch it in the last few minutes so it caramelizes rather than burns.
03 -
  • Cut your butternut squash while it's slightly cold from the refrigerator—it's less likely to slip on the cutting board.
  • Toast your pecans in a dry pan for two minutes before adding them; it wakes up their flavor and makes them taste fresher.

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