Go Back
Maple roasted butternut squash cubes on a sheet pan

Maple Roasted Butternut Squash

Butternut squash cubes roasted with olive oil, then tossed with maple syrup and cinnamon until caramelized.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash about 2½ to 3 pounds, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Heat the oven to 425°F. Line a large sheet pan with parchment paper if you like.
  2. Toss the squash cubes with the olive oil, salt and pepper and spread them in a single layer.
  3. Roast for 20 minutes.
  4. Drizzle with the maple syrup, sprinkle with the cinnamon and toss. Roast for another 10 to 15 minutes, until tender and caramelized at the edges.
  5. Taste, add a pinch more salt if needed and serve warm.

Notes

  • Use two pans if the squash doesn’t fit in a single layer.
  • For a savory version, skip the maple and cinnamon and add ½ teaspoon garlic powder and ½ teaspoon dried thyme.