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Maple Roasted Butternut Squash

Maple roasted butternut squash with caramelized golden corners and a glossy maple glaze. Roasted at high heat with cinnamon, salt, and pepper until tender and lightly browned.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Maple roasted butternut squash
  • 1 butternut squash Peeled and cubed (large).
  • 3 tbsp olive oil
  • 3 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh thyme For serving.

Equipment

  • 1 sheet pan

Method
 

Roast the squash
  1. Preheat the oven to 425°F and place a sheet pan inside to warm up slightly for better browning.
  2. Toss the butternut squash with the olive oil, maple syrup, ground cinnamon, salt, and black pepper until every cube looks glossy.
  3. Spread the squash on the sheet pan in a single layer with space between pieces so you get caramelized edges.
  4. Roast for 30 minutes total, flipping halfway, until the squash is tender and browned around the edges.
  5. Top with fresh thyme right before serving for an herbal finish.

Notes

For the best caramelization, don’t crowd the pan—single layer with space between cubes helps the glaze brown instead of steaming. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended because the squash can become watery. Dietary swap: use a maple alternative (like agave) in the same amount if needed for preference or availability.