Maple Glazed Butternut Squash, Roasted
Roasted butternut squash cubes coated in a warm maple-cinnamon glaze with olive oil, salt and pepper. Baked until tender with caramelized edges, this simple side dish balances sweet maple with warm spice and takes under 30 minutes from prep to table.
Ingredients
- 1 butternut squash, about 2 lbs
- 2 tablespoons olive oil
- 2 tablespoons real maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 2
Slice the ends off the squash about 1 inch from the stem.
- 3
Cut the squash in half where the base meets the neck.
- 4
Peel the skin using a vegetable peeler or sharp knife.
- 5
Scoop the seeds from the base and slice into cubes.
- 6
Place cubed squash in a medium bowl.
- 7
In a small mixing bowl, whisk together olive oil, maple syrup, cinnamon, salt and pepper.
- 8
Pour glaze over squash and toss to coat.
- 9
Transfer to the lined baking sheet in an even layer and toss again.
- 10
Bake for 20-25 minutes, turning halfway through, until squash is soft and edges are lightly crispy and brown.
- 11
Cool for a few minutes and serve.
Tips
For easier peeling, microwave whole squash for 2-3 minutes before cutting to soften the skin.
Cut pieces into uniform sizes so they cook evenly.
Don't skip the halfway turn to ensure even browning and caramelization.
Good to Know
Refrigerate in an airtight container up to 4 days.
Prep squash (peel, seed, cube) up to 1 day ahead; store in the refrigerator. Glaze and bake just before serving for best texture.
Serve warm as a side dish with roasted chicken, pork, or grain bowls.
Common Mistakes
Do not skip the halfway turn to avoid uneven cooking and browning.
Do not crowd the pan to avoid steaming instead of roasting.
Do not use expired maple syrup or honey substitutes as flavor will be muted.