Roasted Butternut Squash Maple (Printable)

Tender butternut squash cubes caramelized with maple syrup and warm spices, perfect for autumn meals.

# What goes in:

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

02 - 2 tbsp pure maple syrup

03 - 2 tbsp olive oil

04 - 1/2 tsp ground cinnamon

05 - 1/4 tsp ground nutmeg

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 2 tbsp chopped fresh parsley or thyme

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.

02 - In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper until evenly coated.

03 - Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.

04 - Roast for 30-35 minutes, stirring once halfway through, until the squash is tender and caramelized at the edges.

05 - Transfer to a serving dish and sprinkle with fresh herbs if desired. Serve hot alongside roast chicken, pork, or as part of a grain bowl.

01 -

The maple syrup creates these gorgeous crispy edges that make each cube taste like candy
It requires almost zero active cooking time, leaving you free for the main dish
Even squash skeptics ask for seconds, the spices make it feel special

02 -

Don't crowd the baking sheet or the squash will steam instead of roast, losing those crispy edges
Stir halfway through no matter what—it's the secret to even caramelization on all sides
Let the squash cool for just 2–3 minutes after roasting, the flavors settle and become even more delicious

03 -

For even more flavor, let the squash sit in the spice mixture for 15 minutes before roasting
A drizzle of good balsamic vinegar right before serving creates an amazing sweet-tangy contrast